Pistachio Free Cilantro Lime Salmon Burgers
Bright, zesty, and packed with fresh flavor, these salmon burgers are the kind of weeknight dinner that feels like a treat without any of the fuss. Fresh salmon is pulsed in a food processor and hand-chopped for a patty that holds together beautifully while keeping a satisfying, meaty texture — no fillers or binders needed. Ginger, lime zest, green onion, and a generous handful of cilantro give every bite a lively, almost restaurant-worthy kick. The creamy avocado sauce comes together in minutes with just a fork, a squeeze of lime, and a little water to get it drizzle-ready. Butter lettuce wraps keep things light and fresh, cradling the golden-seared patty and all that sauce without anything getting in the way. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying option — every ingredient is clean and straightforward, with no hidden surprises lurking in a spice blend or sauce packet. It's the kind of meal you'll want to put on repeat all summer long.
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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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