Lupin Free Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and a creamy avocado drizzle come together in a burger that feels like a restaurant-worthy meal you made entirely at home. The patties are built from real salmon chunks — part pulsed in a food processor, part hand-chopped — so every bite has satisfying texture rather than a dense, processed feel. Ginger, lime zest, and cilantro work through the mix to give the whole thing a lively, almost tropical edge that pairs perfectly with the cool, tangy avocado sauce spooned over the top. Because the recipe skips flour-based binders and bread entirely, there's no need to hunt for specialty products or scrutinize labels for hidden legume flours — the patties hold together through technique alone. Butter lettuce wraps stand in for buns and honestly make the whole thing feel lighter and fresher, letting the salmon and sauce shine. This is the kind of weeknight dinner that looks impressive enough for guests but comes together with a short ingredient list and a single skillet.
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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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