Carrageenan Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a burger that feels like a restaurant-quality meal you somehow pulled off on a Tuesday night. The patties are built with a clever two-texture technique — part food-processor chopped, part hand-cut — so they hold together beautifully in the pan without any binders or fillers that might sneak in unwanted additives. That matters a lot when you're avoiding carrageenan, a thickener that shows up in everything from store-bought salmon patties to pre-made sauces and even some condiments. Every component here is whole and straightforward: fresh fish, real avocado, citrus, and herbs — nothing processed, nothing hidden. The creamy avocado sauce is just mashed avocado, lime juice, cilantro, and a splash of water to get it drizzle-ready, which means it doubles down on flavor without relying on any dairy or packaged ingredients. Butter lettuce wraps keep things light and naturally gluten-free, and the whole plate comes together with a squeeze of lime and a few extra cilantro sprigs for a finish that looks genuinely impressive. This is the kind of clean, vibrant cooking that makes you wonder why you ever settled for anything from a box.
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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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