Try a spinach feta salmon burger as a tasty, relatively healthy alternative to a traditional burger that’s also really quick to make. Juicy, flavorful, so good.
When I made the miso tuna burgers that I shared last month, I was pretty happy with how they turned out. However I then kicked myself for not looking ahead enough at the theme for today’s Fish Friday Foodies. We’re talking fish and seafood burgers so they would have been a perfect fit. But, never one to step back from a challenge, I decided to get thinking on another.
A few crazier ideas went through my mind before I saw something at Wholefoods that I knew I wanted to copy. While I didn’t try the original so I can’t say if they are a copycat, but I do know these were really good.
This spinach feta salmon burger is a tasty, healthy alternative to your traditional burger, but with many of the same qualities – they are moist, have plenty of flavor and are a pretty simple set of ingredients. They take no time to make and cook and are perfect for grilling, or frying if you prefer.
I’m pretty sure I’ve mentioned that salmon is easily the fish we get the most as we all like it, my toddler included, and we are lucky to have a ready good-quality source in the fishmonger only a couple blocks away. While we often have it as a whole fillet, we also sometimes have salmon cakes like the mildly-Thai salmon cakes I shared before.
It wasn’t such a leap to then use salmon as a base for this spinach feta salmon burger, though being a burger, I changed up how I made them to be that bit less chunky but also even quicker to make.
How to make a spinach feta salmon burger
All you do is:
- put the chunks of fish and the spinach in the food processor and blend. Don’t over-process – you want relatively small chunks and combined but not mush.
- Then add the crumbled cheese, lemon juice and pepper and mix through.
- Form in to patties and you’re ready to go. Don’t be put off by the fact these are a bit soft with not having any breadcrumbs in there – they will firm up in no time as they cook.
You can see how they come together in the short video:
You really don’t need breadcrumbs in these, in my mind, and in fact I think they’d be a distraction from the lovely mellow flavors in there and probably make them less juicy. Although I suspect the Wholefoods ones had breadcrumbs. Either way, I like them without and find they work fine both on the grill or feel free to cook them in a skillet/frying pan on the stove.
I’ve served them with a simple but tasty avocado cream on either burger buns or, as I did here, English or Portuguese muffins for a little bit of a change.
OK I’ll be honest: that’s what they had at the fish shop and I didn’t feel like walking to the main supermarket. But they worked really well, so I’m going with it. Feel free to use what you prefer bread-wise.
So whip up a spinach feta salmon burger or two in no time and enjoy all the lovely mellow flavors yourself. Juicy, a lot better for you than many burger options and pretty too, you know you want to give them a try.
Spinach feta salmon burger
Ingredients
Burgers
- 1 lb salmon
- 2 oz spinach 55g, 1 packed cup (roughly chopped if large leaf, fine as-is if baby)
- 2 oz feta 55g, crumbled
- 1 1/2 tbsp lemon juice
- pepper
Sauce
- 1/2 avocado
- 4 tbsp sour cream
- 4 tsp lemon juice
- 1 clove garlic , crushed/minced
To serve
- 3 whole wheat burger buns or plain, as you prefer, can also use muffins (3-6 depending on how serving)
Instructions
- Remove the skin from the salmon and ensure there are no bones. Cut into chunks, approx 2in cubes. Put the salmon and the spinach into the food processor and process until combined and broken up but not mush.
- Transfer to a bowl, if easier, and add the crumbled feta, lemon juice and a generous grinding of pepper. Mix until the cheese is well spread through the mix then divide into 6 and form into burgers. They will be relatively soft - if you want and have time you can lay on a tray to firm up in the fridge for a little time before cooking.
- Cook either on the grill or in a skillet/frying pan with a little oil for approx 3min each side until gently browned and cooked through. Note they will cook quicker than a solid piece of fillet.
- While they are cooking, make the sauce - mash the avocado and mix with the sour cream, lemon juice and garlic.
- Toast the buns/muffins if you like then spread on a thin layer of the avocado cream before topping with the burger. You can serve open or as a regular burger 'sandwich' as you prefer.
Video
Nutrition
Try these other less-than typical (and delicious) burgers:
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- maple turkey burger
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- miso tuna burgers
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- lamb burgers with feta sauce
Click the link below for all the other fish and seafood burger ideas being shared today:
Remember to pin for later!
Heather | All Roads Lead to the Kitchen says
I agree that this sounds like a mouthwatering combo. I love that the feta is mixed right into the burgers so that you’re sure to have it infused in every bite. Yum!
Caroline's Cooking says
Thanks Heather, indeed you get both the flavor and the juiciness through in each bite. So tasty!
Sarah says
This looks amazing!
Caroline's Cooking says
Thanks so much Sarah!
Wendy, A Day in the Life on the Farm says
I just love this recipe. I can see why it grabbed your attention, such a great flavor profile.
Caroline's Cooking says
Thanks Wendy, they’re great flavors – one of these days I’ll try the other ones to see how they compare but we certainly all enjoyed this version a lot so why change a good thing 🙂
karen says
These look pretty amazing. What a great way to get your spinach too! I’m definitely giving these a try.
Caroline's Cooking says
Thanks Karen, indeed a great way to get some greens! Hope you enjoy them as much as we did.
sneha datar says
Spinach and feta combo are my favorite in addition to it fish. Oh! the burger must have tasted amazing.
Caroline's Cooking says
Thanks Sneha, I agree they go well with fish and this makes such an easy and tasty burger.
Colleen says
I kind of want to eat that sauce up with a spoon! The burger looks amazing too…but the sauce…oh yeah!!!
Caroline's Cooking says
Thanks Colleen – funnily enough, my son ate the bread with that sauce on first!
Julie says
Oh my gosh this burger sounds so creamy and delicious!
Caroline's Cooking says
Thanks Julie, it really is so tasty (and easy).
Jhuls @ The Not So Creative Cook says
Who needs a beef burger when this is so good! I need one, please. 😀
Caroline's Cooking says
I agree, Jhuls – these are so good I would happily opt for one of these instead.
melve says
Another healthy burger recipe for my burger lover little girl. Your burger sounds delicious and I am excited to make this for dinner. Thanks for sharing.
Caroline's Cooking says
Thanks Melve, these are so easy and great being healthy (and tasty) too.
Pam Greer says
I love salmon burgers and I love your take on them!! I am so jealous of your nearby fishmonger!
Caroline's Cooking says
Thanks Pam, we are very lucky with that, for sure!
Brian Jones says
What lovely light flavours, this sounds delicious and so simple too! Definitely adding this to my cooking schedule!
Caroline's Cooking says
Thanks Brian, it is indeed a simple combination but the feta adds a great flavor that works so well.
Ro says
God these are so delicious I love these! Just wondering if it’s ok to batch cook for the week and store these in the freezer?
Caroline's Cooking says
So glad you enjoyed them! You know, I have never tried freezing them so I can’t say for sure, but I can imagine they should work fine. I’d suggest freezing in a single layer, such as on a baking sheet before transferring to a freezer bag or container.
Kerry says
Okay these looks so good!
Did anyone ever try freezing these up before cooking? Do you think I could make them up a day in advance and store in the fridge?
Caroline's Cooking says
Hi, glad you like the look of them, they are a favorite. Yes you can make them ahead of time and refrigerate, you might just find some liquid comes out of them so pat them dry before cooking. I haven’t tried freezing them but there’s no reason why it wouldn’t work. Just don’t use previously frozen fish is you are going to freeze them uncooked, as you shouldn’t re-freeze.