Bright, zesty, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels like a treat without any of the fuss. Fresh salmon is pulsed in a food processor and hand-chopped for a patty that holds together beautifully and has real, satisfying texture — not a dense, processed hockey puck. Ginger, lime zest, green onion, and a generous handful of cilantro work together to make every bite feel lively and clean. The creamy avocado sauce — just mashed 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 restaurant. Butter lettuce wraps keep things light and naturally grain-free, so the salmon and sauce are genuinely the stars of the show. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no sauces or seasonings that typically hide surprise additions. Serve with extra lime wedges and you've got a dinner that looks impressive, tastes even better, and comes together without stress.
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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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