Bright, citrusy, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels a little special without demanding much from you. The patties come together with a smart two-step chopping method — part food processor, part hand-cut — that gives them a satisfying, slightly chunky texture that holds together beautifully in the pan. Fresh ginger, lime zest, and cilantro do all the heavy lifting in the flavor department, so there's no need for hot sauce, chili flakes, or any spicy seasoning to make these taste exciting. That makes them a genuinely great option for anyone avoiding capsaicin, since the heat-free ingredient list is built right into the recipe rather than bolted on as an afterthought. The creamy avocado sauce — just avocado, lime, cilantro, and a pinch of salt — is cool and tangy and drapes over the patties in the most satisfying way. Butter lettuce wraps keep things light and gluten-free by default, and they add a fresh crunch that a bun honestly can't compete with. Serve with extra lime wedges and you've got a restaurant-worthy plate that's completely free of anything that burns.
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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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