Salmon-Spinach Burgers

Salmon-Spinach Burgers
Photo: Frank Frances
Total Time:
40 mins

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.


  • 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


  1. 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.

  2. Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.

  3. 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.

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