Alpha Gal Friendly Cilantro Lime Salmon Burgers
Fresh salmon is the star here, and it delivers big — bright with lime zest, fragrant with ginger, and packed with cilantro in every bite. These burgers are completely free of mammalian meat and dairy, which makes them a natural fit for anyone navigating an alpha-gal diagnosis without having to make a single substitution or swap. The technique of combining food-processor-chopped salmon with hand-cut pieces gives the patties a satisfying, meaty texture that holds together beautifully in the pan. Coconut oil or avocado oil keeps the cook clean and simple, and the creamy avocado sauce — just ripe avocado, lime, cilantro, and a little water — comes together in minutes with nothing to second-guess on the label. Butter lettuce wraps replace a traditional bun and honestly make the whole thing feel lighter and more vibrant, letting the salmon and sauce do the talking. This is the kind of weeknight dinner that feels special enough for company but is genuinely easy to pull off any night of the week.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- ¼ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 2 green onions (green tops only), thinly sliced
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp coconut oil or avocado oil
For the avocado sauce
- 1 ripe avocado, pitted and peeled
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp sea salt
- 2–3 tbsp water, to thin
For serving
- 8 large butter lettuce leaves, for wrapping
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Make the avocado sauce: combine the avocado, lime juice, cilantro, sea salt, and water in a small bowl and mash with a fork until smooth and spoonable, adding water 1 tbsp at a time until the sauce is thin enough to drizzle. Set aside.
- 2
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the mixture should hold together when pressed but still have visible texture, not a smooth paste. Transfer to a large mixing bowl.
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