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How To Make Salmon-Spinach Burgers

When you think beyond the usual combos, a whole new world of juicy flavor awaits. With this recipe from one of our readers, we beef up a staple of nearly every household – by removing the beef. Salmon burgers are a healthier variation of the classic burger, but are packed with Omega-3 fatty acids, have less fat, and pack amazing taste!


  • 1 lb. skinless salmon fillets (preferably wild Alaskan) roughly chopped
  • 4 ounces goat cheese, softened
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons grated lemon zest, plus 4 teaspoons fresh juice and wedges for serving
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 4 cups baby spinach or baby-greens mix, tough stems trimmed
  • ½ English cucumber, seeded and cut
  • 8 small tomatoes, quartered
  • Warmed pita bread


  1. Put the goat cheese, 2 tablespoons oil, lemon juice and oregano in a bowl. Mash together. Season with salt and pepper.
  2. In a food processor, pulse half if the salmon into a paste. Add 2 cups of spinach and the remaining salmon, lemon zest, and 1 tsp of salt, ½ tsp pepper and pulse. Shape the mixture into four patties.
  3. Heat a cast-iron skillet over medium heat. Add 2 tbsp of oil. Cook patties until golden brown and cooked through.
  4. Prepare a salad of tomatoes, cucumbers, and 2 cups of spinach. Add oil and lemon juice and season to taste.
  5. Plate with the pita bread.

This delight only takes 40 minutes to prepare and serves 4.

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