Recipes Ingredients Seafood Recipes Salmon Recipes Salmon Burger with Baby Spinach By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 1 For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot. Ingredients 2 hamburger buns 1 can (7.5 ounces) salmon, drained and flaked ½ celery stalk, finely chopped (2 tablespoons) ½ shallot, finely chopped (1 tablespoon) 1 tablespoon mayonnaise, plus more for serving Coarse salt and ground pepper 2 teaspoons extra-virgin olive oil Baby spinach, for serving Directions In a food processor, pulse 1 bun until fine crumbs form (you should have about 1/4 cup). Transfer breadcrumbs to a large bowl and add salmon, celery, shallot, and mayonnaise. Season with salt and pepper; mix well to combine. Form into a 3/4-inch-thick patty, transfer to a plate, and refrigerate 10 minutes. In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes. Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach. Print