Celery Free Cilantro Lime Salmon Burgers
Fresh salmon gets pulsed and hand-chopped into patties that are bright with lime zest, ginger, and cilantro — the kind of burger that tastes like summer without any of the usual bun-and-condiment fuss. The technique of combining processor-chopped and hand-cut salmon is the secret to patties that hold together beautifully in the pan while still delivering real, satisfying texture in every bite. A quick chill in the fridge before cooking makes all the difference, and once they hit a hot skillet with a little coconut or avocado oil, they develop a deep golden crust that's genuinely hard to resist. The creamy avocado sauce — just ripe avocado, lime juice, cilantro, and a splash of water — comes together in minutes and drapes over the top like something you'd get at a nice restaurant. Butter lettuce wraps keep everything light and crisp, and the whole assembly is naturally free from celery in any form, so there's no need to scan labels or swap anything out. It's a clean, vibrant weeknight dinner that doesn't feel like a compromise in the slightest.
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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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