MSG Free Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and a handful of real ingredients come together in a burger that tastes like summer on a plate. Because every component is made from scratch — from the hand-chopped patties to the creamy avocado drizzle — there's no reaching for a seasoning packet or store-bought sauce that might be hiding unwanted additives. The technique of combining food-processor-pulsed salmon with hand-chopped pieces is the secret to patties that hold their shape and have genuinely satisfying texture rather than a dense, processed feel. Lime zest, fresh ginger, and green onion tops do all the heavy lifting in the flavor department, so nothing feels flat or one-note. The cool, cilantro-spiked avocado sauce is mashed together in minutes and drapes over the top like it belongs at a restaurant. Butter lettuce wraps keep everything light and gluten-free by default, making this a meal that works for a wide range of tables. It's the kind of weeknight dinner that looks impressive, comes together with clean pantry staples, and leaves everyone asking for the recipe.
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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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