Gluten Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a burger that feels genuinely exciting — the kind of thing you'd order at a restaurant and then immediately want to recreate at home. The technique here is smart: most of the salmon gets a quick pulse in the food processor while the rest is hand-chopped, giving each patty a satisfying mix of textures that holds together beautifully in the pan without any binders or fillers. That means no breadcrumbs, no flour, nothing that would cause a problem for anyone avoiding gluten — just clean, whole ingredients doing all the work. The creamy avocado sauce, spiked with lime juice and cilantro, comes together in minutes and drapes over the top like something you'd find at a trendy taco spot. Butter lettuce wraps stand in for buns and honestly make the whole thing feel lighter and fresher, not like a compromise. A quick chill in the fridge before cooking is the small step that makes the patties sear up golden and release cleanly from the pan every time. Serve with extra lime wedges and you've got a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!