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.

spinach feta salmon burger on small plate

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Salmon is easily the fish we get the most as it's one of the few fish the kids eat consistently. The most popular ways are made into salmon teriyaki (including teriyaki salmon skewers) or as sushi. But we also sometimes have salmon cakes like my mildly-Thai salmon cakes.

It wasn't such a leap to then use salmon as a base for these seafood burgers. Being a burger, I changed up how I made them compared to my salmon cakes, but this method also means they are even more quick and easy to make.

overhead view of a spinach feta salmon burger on bun with plate with more burgers and buns to side

This fish 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 use a pretty simple set of ingredients.

Best of all, they take just a minute to make in the food processor, and cook up quickly as well. They're a great way to enjoy seafood in the summer, which to me is a great fit being that bit lighter.

bowls with chunks of salmon, spinach leaves and crumbled feta plus half lemon to side

Summer seafood

I often find that warm weather means I'm looking for lighter meals. Sometimes that means pairing a main with something lighter like a salad, other times it means no-cook or more tapas-like meals.

But seafood itself is, I find, often perfectly suited to warmer weather as it's that bit lighter and easier to eat anyway. True, maybe not hearty soups, but certainly raw dishes like fish crudo and scallop ceviche as appetizers or as part of a snackier meal.

Other lighter fare that's more of a meal includes tuna-stuffed avocado, shrimp ceviche tostadas a seared tuna and veggie bowl, or try this crab boil recipe. This fish sandwich is another idea in the hand-held meal theme.

four formed spinach feta salmon burgers on baking sheet from overhead

Steps to make these spinach feta salmon burgers

All you do is:

Pulse together the salmon and spinach in the food processor. 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 by chilling, if you have time, and also quickly as they cook.

I know a number of salmon cakes/burgers include breadcrumbs but these don't. Personally I don't think you really need breadcrumbs in these. In fact I think they'd be a distraction from the lovely mellow flavors in there and probably make them less juicy.

You can cook these either on the grill or in a skillet/frying pan on the stove. I would say frying is a little safer as they are relatively lean and so can stick. If you choose to grill, I'd suggest chilling them in the fridge after forming, to help them firm up, then spraying them with a little oil on the outside to help avoid them sticking.

cooking spinach feta salmon burgers in skillet

How to serve these salmon burgers

I've served these with a simple but tasty avocado cream and in a simple bun - here I used brioche though I have also served these in English muffins and they worked well.

If you'd prefer to skip the bread, then you could also make them into a kind of salad wrap. Either use some larger-leaf spinach or lettuce as the wrapper then add in some salad additions like thin slices of pepper, cucumber and maybe some shredded carrot.

Alternatively, you could serve them just as they are alongside other sides like rice, fries or a grain or green salad. There really are lots of options as the flavors work with a wide range.

close view of spinach feta salmon burger with sauce, buns and lemon behind

So whip up a spinach feta salmon burger or two in no time and enjoy all the lovely mellow flavors yourself. Juicy, on the healthier side and so easy to make. In other words plenty of excuses to enjoy soon.

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 on bun with avocado crema

Print Recipe

5 from 3 votes

Spinach feta salmon burger

These spinach feta salmon burgers take no time to make, taste great and are relatively healthy - destined to be a summer (or anytime) favorite!

Prep Time10

Cook Time6

Total Time16

Course: Main Course

Cuisine: American

Servings:

Calories: 391kcal

Author: Caroline

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Ingredients

For burgers

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

For sauce

½ avocado
4 tablespoon sour cream
4 teaspoon lemon juice
1 clove garlic crushed/minced, optional

To serve

4 burger buns brioche, plain or wholewheat as you prefer

Instructions

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.

Video

Notes

If you prefer, you can make these into smaller burgers to serve more as fishcakes with eg salad or grilled vegetables rather than as a burger, but they are tasty either way!

I'd particularly recommend chilling these if you are planning to grill them. I'd also suggest spraying the outside with oil before cooking to help avoid them sticking to the grill.

Nutrition

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This post was first published in August 2016 and has been updated, primarily with added video, new photos and additional hints and tips.

Spinach feta salmon burger

Summer seafood

Steps to make these spinach feta salmon burgers

How to serve these salmon burgers

Try these other burgers with a twist:

Spinach feta salmon burger

Ingredients

For burgers

For sauce

To serve

Instructions

Video

Notes

Nutrition

Remember to pin for later!

Leave a Reply Cancel reply

Summer seafood

Steps to make these spinach feta salmon burgers

How to serve these salmon burgers

Try these other burgers with a twist:

Spinach feta salmon burger

Ingredients

For burgers

For sauce

To serve

Instructions

Video

Notes

Nutrition

Remember to pin for later!

Comments

Leave a Reply Cancel reply