Eggless Cilantro Lime Salmon Burgers
Bright, zesty, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels like a treat. Fresh salmon is pulsed and hand-chopped to create patties that hold together beautifully without relying on eggs as a binder — the technique of combining processor-chopped and hand-cut salmon does all the work, giving you a satisfying texture that's sturdy enough to sear and flip with confidence. A hit of lime juice, lime zest, fresh ginger, and cilantro runs through every bite, making the patties taste lively and bright on their own. The creamy avocado sauce — just mashed avocado, lime, cilantro, and a splash of water — comes together in minutes and drapes over the top like a restaurant-worthy finish. Serving everything in crisp butter lettuce wraps keeps things light and fresh while adding a satisfying crunch. Whether you're cooking for someone with dietary restrictions or just looking for a lighter burger night, this one delivers big on flavor without any compromise.
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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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