Recipes Ingredients Seafood Recipes Salmon Recipes Salmon-Spinach Burgers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 18, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print