Oats Free Cilantro Lime Salmon Burgers
These salmon burgers are bright, fresh, and packed with bold flavor — cilantro, lime zest, ginger, and green onion all folded right into the patty so every bite delivers. 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 any binders or fillers. That means no breadcrumbs, no rolled oats, nothing that could sneak gluten or grain into your meal — just pure, clean salmon with a golden sear. The creamy avocado sauce comes together in minutes with lime juice and cilantro, and it drapes over the top like something you'd order at a restaurant. Butter lettuce wraps keep everything light and crisp, making this a naturally grain-free handheld that doesn't feel like a compromise. Whether you're cooking for someone with a sensitivity or just want a lighter burger night, this one genuinely delivers on flavor without asking you to give anything up.
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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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