Beef Free Cilantro Lime Salmon Burgers
Fresh salmon is the star here, pulsed in a food processor and hand-chopped for a patty that holds together beautifully without any fillers or binders. Bright lime juice, lime zest, fresh ginger, and a handful of cilantro fold right into the mix, so every bite is layered with citrusy, herby flavor. The two-texture technique — part processor, part hand-chopped — is a small step that makes a big difference, giving the patties a satisfying bite rather than a dense, uniform mush. A quick chill in the fridge before they hit the pan helps them stay intact, and a hot skillet with a little coconut or avocado oil gets them golden and crisp on the outside while staying tender inside. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping things light and letting the salmon actually shine. The creamy avocado sauce — mashed with lime and cilantro — drapes over the top and ties the whole thing together in the best possible way. These are the kind of burgers that make you genuinely forget you're not missing anything.
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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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