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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings burgers

Calories 191kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 6-ounce cans skinless and boneless salmon drained
1 egg beaten
½ cup ground old fashioned oats can sub bread crumbs
2 cups finely chopped spinach about the amount in a 5-ounce container
¾ cup crumbled feta cheese
2 tablespoons chopped fresh chives can sub any type of onion
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
¼ teaspoon salt more to taste
1 tablespoon extra virgin olive oil for cooking, more if needed
Freshly ground black pepper to taste
Burger buns and/or toppings as desired

US Customary - Metric

Instructions

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 six to eight patties of equal size. Place them on a plate. If you want smaller patties, do six. Make eight if you want bigger patties.
Heat the olive oil in a large skillet over medium heat. Put the salmon patties into the skillet, and cook for 4 to 5 minutes on each side until browned. If they don't all fit in the skillet, cook in batches.
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.

Notes

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.

Nutrition