Caffeine Free Cilantro Lime Salmon Burgers
Fresh salmon gets the full bright-herb treatment here — lime zest, grated ginger, cilantro, and green onion all folded into chunky, hand-shaped patties that sear up golden and satisfying in a hot skillet. The two-texture trick of pulse-chopping most of the fish and finely hand-cutting the rest is what keeps these patties cohesive without turning them into a dense, rubbery hockey puck. A quick creamy avocado sauce made with nothing but ripe avocado, lime juice, cilantro, and a splash of water comes together in minutes and drapes beautifully over the top. Butter lettuce wraps stand in for buns, keeping everything light and letting those bold, zesty flavors stay front and center. For anyone steering clear of caffeine, this recipe is a natural fit — every ingredient on the list is completely free of coffee, tea, chocolate, or any other hidden stimulant, so there's nothing to second-guess. It's the kind of weeknight dinner that feels a little fancy but comes together with straightforward technique and a single skillet.
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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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