Fresh salmon fillet gets pulsed to a rough, chunky texture and folded with garlic, parsley, dill, and chives for a burger that's packed with flavor in every bite. A quick sear in avocado oil gives each patty a deep golden crust while keeping the inside tender and just-cooked through. The crema — a blend of ripe avocado, lime juice, cilantro, and garlic — adds a cool, creamy finish that plays perfectly against the warm, herby patty. Wrapped in crisp butter lettuce instead of a bun, this one is naturally built for a grain-free, gluten free plate without missing a thing texturally or flavor-wise. It's light enough for a weeknight but polished enough to serve to guests, and it's a genuinely solid pick for anyone keeping their gluten free rotation interesting.
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Make the avocado crema: combine the avocados, lime juice, garlic, cilantro, water, and 1/4 tsp sea salt in a blender or food processor and blend until smooth and pourable, adding an extra splash of water if needed to loosen. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
Place the salmon chunks in a food processor and pulse 8–10 times until the salmon is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste. Transfer to a large mixing bowl.
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