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.