Peanut Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a burger that feels like a restaurant-quality meal you somehow pulled off on a Tuesday night. The technique here is clever — most of the salmon gets a quick pulse in the food processor while the rest is hand-chopped, giving the patties a satisfying texture that holds together beautifully in the pan without any fillers or binders. A quick chill in the fridge before cooking is the small step that makes a big difference, helping each patty stay intact and develop that gorgeous golden crust. The creamy avocado sauce — just ripe avocado, lime, cilantro, and a little salt — comes together in minutes and drapes over the top like it was made for this exact moment (because it was). Butter lettuce wraps keep things light and fresh while adding a satisfying crunch with every bite. For anyone navigating peanut allergies, this recipe is naturally free of nuts and nut oils, relying on coconut or avocado oil for the cook and whole, easy-to-verify ingredients throughout. It's the kind of meal that looks impressive, tastes even better, and gives you zero reasons to stress about what's in it.
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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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