Spinach Feta Salmon Burger Recipe

These Mediterranean salmon patties with spinach and feta use simple ingredients. They're perfect for a healthy main course with extra veggies!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings burgers

Calories 645kcal

12 ounces canned skinless and boneless salmon drained
1 large egg beaten
½ cup ground old fashioned oats can sub breadcrumbs
1 to 1.5 cups finely chopped baby spinach depending on how green you want them!
¾ cup crumbled feta cheese
2 tablespoons thinly sliced fresh chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
¼ to ½ teaspoon salt more to taste
¼ teaspoon freshly ground black pepper more to taste
1 to 2 tablespoons extra virgin olive oil for cooking, enough for a thin layer on the skillet
4 brioche burger buns or bun of choice
Toppings of choice lettuce, tomato, red onion, sauce; see notes

Add the drained salmon to a large mixing bowl. Flake with a fork into small, ⅛-inch pieces.
Add the beaten egg, ground oats, finely chopped spinach, feta cheese, chives, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix together with a rubber spatula or fork until the spinach is evenly distributed.
Use your hands to form four patties of equal size, about ½-inch thick. Transfer to a parchment-lined plate.
Warm the oil in a large skillet over medium heat. A nonstick skillet is helpful, but you can use stainless steel or cast iron. For any pan, just make sure the oil is hot before you add the patties. This promotes a good searing and will help prevent them from falling apart.
Put the salmon patties in the skillet. If it's going to be too crowded, cook them in batches. Cook for 3 to 4 minutes over medium heat until golden brown but still tender inside. It's easy to overcook burgers made with canned salmon. Reduce the heat if you feel they are browning too quickly.
Transfer the cooked patties to a plate lined with paper towels.
Serve on a bun with toppings of your choice. For an extra touch, brush the inside of the buns with oil or butter and toast for a couple of minutes in a skillet.
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Nutrition facts include buns but not toppings.
Troubleshooting: Salmon burgers are delicate and prone to falling apart. For best results, make sure to chop the spinach into very small pieces so it doesn't prevent them from sticking together. If the batter is too dry/not sticky enough, add another beaten egg. If it's too watery, add more ground oats, a tablespoon at a time, until more sturdy. You can also refrigerate the patties for 15 to 20 minutes before cooking to help them firm up.
Salmon burger toppings: Lettuce, tomato, red onion (raw or pickled), avocado, Greek yogurt mixed with lemon juice and dill, sour cream, fresh herbs, pickles, cucumber yogurt sauce, avocado garlic spread
Prep ahead (up to 24 hours): Form the patties and transfer to a parchment-lined plate. Cover with plastic wrap or foil. Keep in the fridge until you want to cook them.
Leftovers: Leftover burgers can be stored in an airtight container in the fridge. To freeze them, form the patties but do not cook. Put on a parchment-lined baking sheet, transfer to the freezer, and freeze for an hour until solid. Wrap each one tightly in plastic wrap before storing in a freezer bag or container. Freeze for up to a few months.
Reheating (from fridge or frozen): Heat a thin layer of oil in a skillet over medium heat and add the burgers. Cook for a few minutes on each side until warmed to your liking. Add a few extra minutes for frozen patties.