Mushroom Free Cilantro Lime Salmon Burgers
Bright, citrusy, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels a little special without requiring much effort. The patties come together with fresh salmon, cilantro, lime juice and zest, grated ginger, and green onion tops — nothing hidden, nothing processed, and absolutely no fungi in sight. A clever two-texture technique — part food processor, part hand-chopped — gives each patty a satisfying bite that holds together beautifully in the pan without any fillers or binders. The creamy avocado sauce drizzled on top brings a cool, tangy contrast to the seared, golden crust on the salmon. Butter lettuce leaves stand in for buns, keeping things light and fresh while also making these naturally grain-free. If you've ever scanned a restaurant burger menu only to find mushroom-based patties or umami-heavy sauces lurking everywhere, this is the kind of recipe you'll want bookmarked. It's clean, vibrant, and genuinely craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!