Paraben Free Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and a handful of clean, whole-food ingredients come together in a burger that feels like a serious upgrade from anything you'd find pre-made at the store. Parabens are synthetic preservatives that sneak into packaged sauces, condiment bottles, and processed patties, so building this one entirely from scratch means you stay in full control of what goes on your plate. The technique of pulsing most of the salmon in a food processor while hand-chopping the rest is a small but brilliant move — it gives the patties real structure and a satisfying bite without any fillers or binders. A quick chill in the fridge before cooking helps them hold their shape beautifully in the pan. The avocado sauce is just ripe avocado, lime juice, cilantro, and sea salt mashed together, which means it doubles down on the fresh, vibrant flavors already running through the patties. Butter lettuce wraps keep everything light and naturally gluten-free, and they're sturdy enough to hold the whole stack without falling apart. This is the kind of weeknight dinner that looks impressive, tastes even better, and requires zero compromise.
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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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