Hazelnut Free Cilantro Lime Salmon Burgers
Fresh salmon gets a bright, citrusy makeover here — think bold cilantro, double lime, and a whisper of ginger folded into tender, golden-seared patties that feel like a restaurant order you made at home. The technique of pulsing most of the salmon in a food processor while hand-chopping the rest is the secret to patties that hold together beautifully without turning into a dense, rubbery puck. A quick chill in the fridge before they hit the pan makes all the difference for a clean flip and that deep golden crust. The creamy avocado sauce — just avocado, lime, cilantro, and a little water — comes together in minutes and drapes over the top like something you'd pay extra for. Serving everything in crisp butter lettuce wraps keeps things light and fresh while letting the salmon stay front and center. Every ingredient here is straightforward and naturally free of tree nut concerns, so there's no label-scanning or substitution stress — just clean, vibrant cooking from start to finish. These are the kind of burgers that make you genuinely forget you're not at a beachside seafood shack.
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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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