Artificial Food Coloring Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of real ingredients are all it takes to pull this one together — no dyes, no additives, nothing that needs a label check. The patties come together by pulsing most of the salmon in a food processor and hand-chopping the rest, which gives them a satisfying, chunky texture that holds up beautifully in the pan. Grated ginger, lime zest, and sliced green onion tops fold right into the mix, so every bite is layered with flavor that comes entirely from whole, recognizable foods. The creamy avocado sauce — just avocado, lime juice, cilantro, and a pinch of sea salt — drapes over the top and pulls everything together without a drop of anything artificial. Butter lettuce wraps stand in for buns, keeping things light and naturally vibrant without relying on any colored or processed bread. It's the kind of meal that looks impressive on the plate but is genuinely straightforward to cook, and you'll know exactly what went into it from start to finish.
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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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