Artificial Flavors Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of real ingredients are all it takes to pull off a burger that tastes genuinely vibrant — no flavor packets, no mystery seasonings, nothing artificial anywhere on the list. The patties come together by pulsing most of the salmon in a food processor and hand-chopping the rest, which creates a satisfying mix of textures that holds together beautifully in the pan. Fresh ginger, lime zest, cilantro, and sliced green onion tops do all the heavy lifting in the flavor department, and every single one of them is exactly what it says it is. The creamy avocado sauce — just avocado, lime juice, cilantro, sea salt, and a splash of water — comes together with a fork in minutes and drizzles over the top like something you'd get at a really good restaurant. Butter lettuce wraps keep the whole thing light and naturally gluten-free without any ingredient swaps required. If you've been skeptical about salmon burgers because of the overly processed versions out there, this one is the clean, craveable answer you've been looking for.
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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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