Spinach Salmon Burgers with Whipped Feta
This spinach salmon burger recipe with whipped feta is easy to make and delicious. Perfect for lunch meal prep through the week, or as a delicious, homemade dinner recipe. These salmon burgers are light, healthy and delicious. You can feel good loading up on these juicy salmon burgers.
About this recipe
These spinach salmon burgers are easy to make and loaded with flavor. Try topping these salmon burgers with my homemade whipped feta. The feta cheese is fluffy, creamy, and tangy which tastes so good with the juicy salmon burgers. Add any other toppings you desire, and you are 30 short minutes away from a delicious, homemade dinner.
Scottish vs. Sockeye Salmon
For this salmon burger recipe, I used a filet of Scottish salmon. Scottish and Atlantic salmon are my favorite types of salmon to use for burgers. That’s because Scottish and Atlantic salmon tend to be a bit fattier than sockeye salmon. The fat in the Scottish and Atlantic salmon helps keep the burgers juicy and moist. Plus, it adds a layer of flavor that is hard to beat.
That said, sockeye salmon is typically leaner, but also has more of a fishy flavor. So, if you like a stronger salmon taste, I would suggest using sockeye salmon. I also recommend adding olive oil or another healthy fat to the recipe to help keep the sockeye salmon moist and juicy.
Assemble the salmon burgers
Enjoy these spinach salmon burgers on top of or inside of a toasted pita. Load them up with fresh sliced tomatoes, arugula, whipped feta cheese and sliced mini cucumbers. As a finishing touch, give these burgers a squeeze of fresh lemon and you are in for a delicious, homemade dinner.
This recipe makes 6 servings. The nutritional information below reflects 1 salmon burger with whipped feta. It does not include the bun or toppings.
Store any leftover burgers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more salmon recipes? Try my BBQ salmon bowl or my blackened salmon with white bean coconut milk puree. You can’t go wrong with any of these delicious preparations. If you guys do try any of these salmon recipes, please leave a review or comment. I am always eager to hear your feedback!
Spinach Salmon Burgers with Whipped Feta
Spinach Salmon Burgers
- 1.5 lbs. Scottish salmon , remove the skin and pin bones
- 1 cup panko breadcrumbs
- ¾ cup baby spinach , chopped into small pieces
- ½ cup white onion , diced small
- 1 tablespoon lemon juice , fresh squeezed
- 1 tablespoon Dijon mustard
- 1 large egg
- ½ teaspoon salt
- 2 ounces cream cheese
- ½ cup crumbled feta cheese
- 1 teaspoon lemon juice, fresh squeezed
- ¼ teaspoon salt
- mini pita bread
- sliced tomatoes
- mini cucumber slices
- lemon wedges
- 11-inch non-stick skillet
- mixing bowl
- food processor
Prepare the salmon:
- Remove the skin from the salmon using a sharp knife. Cube the salmon and add it to the food processor. Buzz until the salmon is ground.
- Add the ground salmon to a large mixing bowl.
- Next, add the panko, egg, Dijon, diced onion, chopped fresh spinach, lemon juice, and salt.
- Mix until well combined. Form into patties. I was able to get 6 large patties from this mix.
- Next, you’ll spray an 11-inch non-stick skillet with cooking spray. Place it over medium heat.
- Add 3 patties to the pan at a time. This will prevent overcrowding the pan.
- Cook for 4 minutes on each side, only flipping once. If they begin to get too brown, reduce the heat.
- This will give you a medium-well temperature on your burgers.
- Remove the burgers from the pan and set them aside.
Prepare the whipped feta:
- Add the cream cheese, feta, lemon juice, and salt to the food processor. Buzz everything together until it's creamy and smooth, no lumps.
Assemble the burgers:
- Toast your pita bread so it's warm and easy to open.
- Once you open the pita, add a slice of tomato, one salmon burger, a dollop of whipped feta, sliced cucumbers, and a handful of arugula. Finish with a squeeze of lemon.
- Serve and enjoy!