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 usual fructose-related stress. Managing fructose intake often means scanning labels for hidden sugars, high-fructose sauces, and sweetened condiments — here, every component is built from scratch with whole, simple ingredients that keep things clean. Fresh salmon is the star, seasoned with lime juice, lime zest, cilantro, ginger, and green onion tops, then pan-seared in coconut or avocado oil until deeply golden and cooked through. The two-texture technique — part food processor, part hand-chopped — gives the patties a satisfying bite that holds together beautifully in the pan without any binders or fillers. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping things light while adding a cool crunch that plays perfectly against the warm, seared fish. The avocado sauce is just ripe avocado, lime, cilantro, salt, and a splash of water — nothing processed, nothing sweetened, just creamy and bright. It's the kind of meal that proves eating around fructose doesn't mean eating around flavor.
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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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