Emulsifier Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of real ingredients are all it takes to pull off a burger that feels both light and deeply satisfying. The patties come together by pulsing most of the salmon in a food processor and hand-chopping the rest, which creates a pleasingly chunky texture that holds its shape in the pan without needing any binders, stabilizers, or additives. That matters a lot when you're avoiding emulsifiers, since so many store-bought patties and sauces sneak them in under names that are easy to miss on a label. Here, every component is straightforward: fresh fish, herbs, citrus, and a smashed avocado sauce made with nothing but avocado, lime juice, cilantro, salt, and a splash of water to get it drizzleable. Butter lettuce wraps replace the bun and keep the whole thing clean and crisp, letting the ginger-spiked salmon and creamy green sauce do all the talking. A quick chill in the fridge before cooking helps the patties firm up, and a hot skillet with a little coconut or avocado oil gives them that golden, caramelized crust you want. It's the kind of weeknight dinner that looks impressive but asks very little of you.
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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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