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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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.
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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