High Fructose Corn Syrup Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of real ingredients are all it takes to pull off a burger that feels like a restaurant-level meal on a weeknight. The patties come together by pulsing most of the fish in a food processor and hand-chopping the rest, which gives them a satisfying, slightly chunky texture that holds up beautifully in the pan. Every component here — from the ginger and green onion folded into the patties to the creamy mashed avocado sauce — is whole and unprocessed, so there's no need to squint at a label wondering what's hiding in a condiment or bun. Swapping the bun for a double layer of butter lettuce keeps things crisp and light while naturally sidestepping the sweetened breads and sauces where unwanted additives tend to sneak in. The avocado sauce is just avocado, lime juice, cilantro, and salt — nothing more — and it drapes over the warm patty in a way that's genuinely luxurious. A squeeze of fresh lime at the end ties the whole thing together with a hit of brightness that makes every bite feel intentional. This is the kind of clean, vibrant cooking that proves you don't have to sacrifice flavor to eat exactly the way you want.
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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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