Spinach Feta Salmon Burgers
This easy recipe uses canned salmon and spinach, plus feta cheese and a handful of pantry ingredients. It's a great main course with lots of prep-ahead options.
Servings 8 burgers
Add the drained salmon to a large mixing bowl. Use a fork to flake the salmon. Add the beaten egg, ground oats, spinach, feta cheese, chives, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the bowl. Mix together with a rubber spatula.
Use your hands to form eight patties of equal size. Place them on a plate.
Heat the olive oil in a large skillet over medium heat. Put the salmon patties into the skillet, and cook for 5 to 7 minutes on each side until browned.
Remove the burgers from the skillet, and serve with or without a bun and with your toppings of choice! I like to eat mine without a bun and topped with a yogurt sauce I make with plain Greek yogurt, lemon juice, and fresh dill.
- Nutrition facts are calculated without buns.
- The patties can be prepped in advance. Follow all of the steps up until you cook them in a skillet. Cover a plate with the uncooked patties, and keep it in the fridge for up to a few hours until you want to cook them.
- Leftover burgers can be stored in an airtight container in the fridge. To freeze them, wrap each one tightly in plastic wrap before storing in a freezer bag or container for up to a few months.
- To reheat (from fridge or frozen), heat a small amount of oil in a skillet and add the burgers. Cover the skillet, and heat for a few minutes on each side until warmed to your liking.
Serving: 1burger | Calories: 131kcal | Carbohydrates: 5g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 375mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 834IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 1mg