Best Salmon Spinach Burgers Recipes

Salmon Burgers with Spinach and Ginger image

Yield Makes 4 servings

Number Of Ingredients 10

1 lb salmon fillet, skinned
4 oz baby spinach, coarsely chopped (3 cups)
3 scallions, minced
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
1 tablespoon soy sauce
Vegetable oil for brushing skillet
2 tablespoons pickled ginger

Steps:

Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
Serve each burger topped with 1 1/2 teaspoons pickled ginger.

Salmon-Spinach Burgers image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

4 ounces goat cheese, softened
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving
1/2 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
1/2 English cucumber, seeded and cut into 3/4-inch pieces (1 1/2 cups)
8 small tomatoes, such as Campari or cocktail, quartered (2 cups)
Warmed flatbread, such as pita, naan, or lavash, for serving

Steps:

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.