Turkey Free Cilantro Lime Salmon Burgers
Fresh salmon is the star here, seasoned with bright lime juice, zest, ginger, and cilantro for a burger that feels light and vibrant without sacrificing any of the satisfying, hearty qualities you want from a patty. The technique of pulse-chopping most of the salmon in a food processor while hand-chopping the rest is the secret to patties that hold together beautifully and have real texture — not a dense, homogenous puck. A quick chill in the fridge before they hit the skillet helps them stay intact, and a hot pan with a little coconut or avocado oil gives each patty a deeply golden, crispy crust. Instead of a bun, crisp butter lettuce leaves do the wrapping, keeping everything fresh and letting those bold flavors shine through. The creamy avocado sauce — just ripe avocado, lime, cilantro, and a little water to get it drizzleable — ties every bite together with a cool, rich finish. These are the kind of burgers that feel genuinely special without requiring much effort, and they're a great reminder that skipping the usual ground meat doesn't mean settling for less.
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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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