Gelatin Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a burger that feels like a restaurant-worthy meal you can pull off on a weeknight. The patties get their satisfying texture from a clever two-step chop — part food processor, part hand-cut — so they hold together beautifully in the pan without any binders that might sneak in unwanted ingredients. For anyone navigating gelatin-free eating, this recipe is naturally in the clear: every component, from the salmon patties to the creamy avocado sauce, is built entirely from whole, fresh ingredients with nothing hidden in the mix. The avocado sauce is a standout on its own — just ripe avocado, lime juice, cilantro, and a splash of water mashed into something silky and bright that you'll want to put on everything. Butter lettuce wraps keep things light and crisp, making each bite feel fresh rather than heavy. A quick chill in the fridge before cooking is the small step that makes the patties sear up golden and clean without falling apart. Serve with extra lime wedges and you've got a meal that's as vibrant to look at as it is to eat.
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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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