Description
I love making these easy Mediterranean salmon burgers when I need a quick, protein-packed meal that's big on flavor. Made with canned salmon, feta, fresh spinach, lemon, and hummus to keep them perfectly moist, they're prepped in minutes and reheat like a dream. Each burger packs 20g protein, making them epic for meal prep. Serve on a toasty bun or over greens with plenty of tzatziki.
Ingredients
Units
Scale
- 1-15oz can wild salmon, well-drained
- 1/2 cup panko bread crumbs
- 2 large eggs
- 1/2 cup finely chopped onion
- 1 cup finely chopped spinach
- 2 small garlic cloves, minced
- 2 tbsp fresh lemon juice
- 3 tbsp hummus (original, roasted red pepper etc)
- 1/3 cup crumbled feta cheese
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp ground black pepper
- extra virgin olive oil spray, for cooking
- store-bought tzatziki or tahini yogurt sauce and fresh mint, for serving
Instructions
- Drain salmon well in can and then remove from can and squeeze out additional water with your hands. Carefully remove some of the skin and bones from salmon (it's ok if you don't get it all). Add salmon to a large mixing bowl.
- Add remaining ingredients. Stir well to combine. Form mixture into 5 tightly packed patties. Cover and refrigerate mixture for 30 minutes (this helps them stick together) or freeze for 10 minutes.
- Heat a large skillet (I like nonstick for these) sprayed with cooking spray or a bit of oil over medium heat. Once hot, cook patties for about 7 minutes or until golden brown. Carefully flip and cook for another 5-7 minutes or until browned on the other side.
- Serve hot over greens (delish with my 5-min Mediterranean salad dressing) or on a bun with feta, tzatziki, tomatoes, and fresh mint if you have it! Store leftovers in the fridge for up to 4 days.