BHA & BHT Free Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and a handful of real ingredients are all it takes to pull this one off — no preservatives, no additives, nothing you'd need to second-guess on a label. That matters more than it sounds, because BHA and BHT sneak into a surprising number of packaged burger patties, bottled sauces, and even some cooking oils. Here, every component is built from scratch: the patties start with a fresh fillet that gets pulse-chopped for texture, seasoned with lime zest, ginger, and green onion, then seared in coconut or avocado oil until deeply golden. The two-thirds food processor, one-third hand-chopped technique is a small trick that makes a real difference — the patties hold together beautifully without any binders or fillers. While those rest in the fridge, you mash together a quick avocado sauce with lime juice and cilantro that's creamy, tangy, and completely additive-free. Butter lettuce wraps keep things light and crisp, letting the salmon and sauce stay front and center. It's the kind of meal that feels like a restaurant order but comes together entirely on your terms.
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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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