Soy Free Cilantro Lime Salmon Burgers
Fresh salmon, bright lime, and a handful of cilantro come together in a burger that feels like a restaurant-worthy meal you can pull off on a weeknight. The technique here is clever — most of the salmon gets a quick pulse in the food processor while the rest is hand-chopped, giving each patty a satisfying mix of textures that holds together beautifully in the pan. Ginger and green onion add a subtle kick, and the whole thing gets seared in coconut or avocado oil until the crust is deep golden and irresistible. The creamy avocado sauce — just ripe avocado, lime, cilantro, and a little water — comes together in minutes and drapes over the top like it was made for this. Butter lettuce wraps keep things light and naturally skip the bread aisle entirely, which is a relief when you're trying to avoid hidden additives and fermented soy derivatives that sneak into so many condiments and buns. Every ingredient here is clean and straightforward, so you know exactly what you're eating. It's the kind of meal that looks impressive on the plate but asks very little of you in the kitchen.
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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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