Candida Diet Friendly Cilantro Lime Salmon Burgers
Fresh salmon is the star here, pulsed and hand-chopped into patties that are bright with lime zest, ginger, and cilantro — the kind of combination that tastes like summer without relying on anything processed or sugar-laden. Eating this way often means giving up the satisfying handheld experience of a burger, but butter lettuce wraps solve that problem beautifully, keeping things crisp and clean while skipping the bread entirely. The avocado sauce is just ripe avocado, lime juice, cilantro, and a little sea salt mashed together — no vinegar, no sweeteners, nothing that would raise a red flag for anyone watching their ingredient list closely. Ginger and green onion tops add a gentle kick that makes every bite feel layered and intentional rather than like something is missing. Chilling the patties before cooking is the small step that makes the whole thing work, helping them hold their shape in the pan and develop that deep golden crust. This is the kind of meal that genuinely doesn't feel like a compromise — it's vibrant, filling, and built entirely from whole, clean ingredients that work hard for you.
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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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