Pescatarian Cilantro Lime Salmon Burgers
Fresh salmon, bright citrus, and a creamy avocado drizzle come together in a burger that feels genuinely exciting — the kind of meal that makes you forget you're skipping beef entirely. The technique here is smart: two-thirds of the salmon gets pulsed in a food processor for structure, while the rest is hand-chopped for texture, so the patties hold together beautifully in the pan without any breadcrumbs or binders. Grated ginger and lime zest punch up the flavor from the inside out, and the quick avocado sauce — just mashed with lime juice and cilantro — adds a cool, rich contrast to the seared crust. Butter lettuce wraps keep everything light and gluten-free by default, which is a quiet bonus for anyone cooking for a mixed crowd. A 15-minute chill in the fridge before cooking is the small step that makes a big difference, keeping the patties firm and giving you that deep golden sear. This is the kind of weeknight dinner that looks impressive enough for company but comes together without any real fuss.
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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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