Gut Friendly Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and creamy avocado come together in a burger that feels indulgent while being genuinely easy on your digestive system. The patties are built entirely from whole, minimally processed ingredients — no breadcrumbs, no fillers, no mystery binders — just good fish and a handful of aromatics that do all the heavy lifting. A two-texture technique (part food-processor, part hand-chopped) keeps the patties cohesive without turning them dense or rubbery, which means they cook up beautifully golden without falling apart in the pan. Swapping a traditional bun for crisp butter lettuce wraps isn't a compromise here — it's genuinely the right call, keeping things light and letting the lime-ginger flavors shine through. The avocado sauce is just mashed avocado, lime, cilantro, and a little water, so it doubles as a cooling, gut-friendly drizzle that ties every bite together. Salmon is one of the most nourishing proteins you can build a meal around, and paired with anti-inflammatory ginger and healthy fats from avocado and coconut oil, this one earns its place in a feel-good rotation. It's the kind of dinner that looks impressive on the plate but comes together without stress.
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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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