AIP Friendly Salmon & Dill Burger with Avocado
Fresh salmon gets the burger treatment here, and the result is genuinely satisfying — golden-crusted patties with a meatier bite thanks to a clever two-texture technique that keeps them from turning into fish cakes. Cassava flour binds everything together without grains or eggs, and the scallion greens, fresh dill, lemon zest, turmeric, and ginger layer in brightness and warmth that make each bite feel anything but restricted. The creamy mashed avocado sauce — stirred together with more dill, lemon juice, and olive oil — doubles as both condiment and comfort, spooned generously right over the top. Butter lettuce leaves stand in for buns, keeping things light and crisp while staying completely on-protocol. This kind of recipe is a win because it sidesteps so many of the usual problem ingredients — no nightshades, no grains, no dairy — without asking you to compromise on flavor or texture. It comes together in under an hour and makes four servings, so it works just as well for a weeknight dinner as it does for a casual weekend lunch. If you've been missing the satisfaction of a real burger, this one is going to hit the spot.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed
- 3 tbsp cassava flour
- 3 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 scallions, thinly sliced (green tops only)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the avocado sauce
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh dill, finely choppedIngredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For serving
- 8 large butter lettuce leaves
- 1 small cucumber, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Cut the salmon into rough 1-inch chunks. Place half in a food processor and pulse 4–5 times until coarsely ground with some larger pieces remaining — do not over-process to a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl. This two-texture approach gives the patties a meatier bite.
- 2
Add the cassava flour, 3 tbsp dill, scallion greens, 1 tbsp lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt to the salmon. Fold together with a spatula until just combined and the mixture holds together when pressed. Do not overmix.
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