Salmon-Spinach Burgers

Name: Salmon-Spinach Burgers
Total time: 40 min
Ingredients: 4 ounces goat cheese, softened; 0.25 cup plus 2 tablespoons extra-virgin olive oil; 1.5 teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving; 0.5 teaspoon dried oregano; Kosher salt (we use Diamond Crystal) and freshly ground pepper; 1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped; 4 cups baby spinach or baby-greens mix, tough stems trimmed; 0.5 English cucumber, seeded and cut into ¾-inch pieces (1 ½ cups); 8 small tomatoes, such as Campari or cocktail, quartered (2 cups); Warmed flatbread, such as pita, naan, or lavash, for serving

By

Martha Stewart Editors

Updated on August 18, 2021

Salmon-Spinach Burgers — Photo: Frank Frances

Total Time:

40 mins

Servings:

4

If your burger night is feeling played out, then these salmon patties are sure to shake things up a little. A quick mix of goat cheese, oregano, olive oil, and lemon juice brings a hintof tang and richness to the patty mixture. Wrap it all up in the flatbread of your choice and serve with a fresh salad for a quick, easy, and nutritious weeknight dinner.

Ingredients

4 ounces goat cheese, softened
¼ cup plus 2 tablespoons extra-virgin olive oil
1 ½ teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving
½ teaspoon dried oregano
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped
4 cups baby spinach or baby-greens mix, tough stems trimmed
½ English cucumber, seeded and cut into ¾-inch pieces (1 ½ cups)
8 small tomatoes, such as Campari or cocktail, quartered (2 cups)
Warmed flatbread, such as pita, naan, or lavash, for serving

Directions

In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.