This spinach feta salmon burger makes a tasty, relatively healthy alternative to a traditional burger that's also really quick to make. Juicy, flavorful, so good.
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These salmon burgers are inspired by some I saw at Wholefoods a few weeks ago. While I didn't actually try the original, so I can't say if they are a copycat, I do know these were really good. And they've become an instant favorite.
This seafood burger is a tasty, healthy alternative to your traditional meat burger, but with many of the same qualities. They are moist, have plenty of flavor and are a pretty simple set of ingredients.
Best of all, they take just a minute to make in the food processor, cook up quickly as well, 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.
Steps to make these spinach feta salmon burgers
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 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. These work well both on the grill or cooked 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.
Try these other burgers with a twist:
- Lamb burgers with tomato salsa and feta sauce
- Maple turkey burgers with cheddar, apple and bacon
- Asparagus parmesan burger with parmesan chips
- Chicken satay burgers
- Plus get many more grilling ideas, sides etc in the summer recipes archives.
Spinach feta salmon burger
- 1 lb salmon
- 2 oz spinach (2oz is approx 1 packed cup, roughly chopped if large leaf, fine as-is if baby)
- 2 oz feta crumbled
- 1 ½ tablespoon lemon juice
- 2 pinches pepper or more to taste
- ½ avocado
- 4 tablespoon sour cream
- 4 teaspoon lemon juice
- 1 clove garlic crushed/minced, optional
- 4 burger buns brioche, plain or wholewheat as you prefer
- Remove the skin from the salmon and ensure there are no bones. Cut into chunks, approx 2in/5cm cubes. Put the salmon, spinach, feta, lemon juice and a generous grind of pepper into the food processor and process until combined and broken up but try not to over-mix.
- Remove the blade from the food processor then divide the mixture into 4 and form into burgers. They will be relatively soft - if you have time, I'd suggest you lay on a baking sheet/tray to firm up in the fridge for around an hour before cooking.
- Towards the end of while they are chilling, make the sauce (or you can do during cooking if you prefer) - mash the avocado, mix in the lemon juice then the sour cream and garlic, if using.
- Cook the salmon burgers either on the grill or in a skillet/frying pan with a little oil for approximately 3 minutes each side until gently browned and cooked through. Note they will cook quicker than a solid piece of salmon fillet. You'll see white-looking juices coming out the side as they are near done on each side.
- Toast the buns then spread on a thin layer of the avocado cream on the bottom before topping with the burger.
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