Thursday, February 3, 2011

Salmon Burgers with Spinach and Ginger

I found this recipe through Epicurious's 7-day menu of healthy meals for the new year. I bookmarked several recipes, but I decided to try this one first because I'm obsessed with alterna-burgers. Turkey burgers, portobello burgers, black bean burgers- I love them all. Not only are they delicious, but you can still feel good about eating them, because they're generally much healthier than regular burgers.

These salmon burgers combine some great Asian flavors- ginger, soy sauce and scallions- and are delicious topped with some wasabi and pretty much any variety of stir fry sauce.

Don't expect the consistency of these burgers to be anything like that of traditional burgers. Diced salmon is a lot less cohesive than ground beef, so the burgers do sometimes fall apart. The spinach and egg white generally do a pretty good job holding everything together, but to avoid any breakage I would recommend sticking to the stove top when cooking these (I tried making one on my George Foreman and failed miserably, it completely fell apart).

This recipe makes about 5 medium-sized burgers or 4 large burgers, but the patties can always be frozen and saved for later. These burgers are great for lunch and dinner, and I think they could be good for breakfast, broken up and served with some eggs.

Bon appetit!

Salmon Burgers with Spinach and Ginger
Serves 5
1 lb. salmon fillet, skinned
4 oz. spinach, roughly chopped (about 3 cups)
3 scallions, minced
1 tbsp freshly grated ginger, peeled
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 large egg white
1 tbsp low-sodium soy sauce
Oil for brushing skillet

Dice salmon into 1/4-inch cubes and stir together with spinach, ginger, scallions, 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. Form 5 1/2-inch thick patties. Wrap patties in Saran wrap and freeze for later use or cook immediately.

Egg white and spinach help hold this burger together

Heat a 12-inch nonstick skillet over medium heat until hot. Lightly brush with oil. Cook patties, carefully flipping once, until golden brown and cooked through, 6 to 7 minutes total.

Source: Gourmet October 2001 via Epicurious


  1. This really is a great recipe for anyone who is trying to eat lighter. That would be me :-). I hope you have a wonderful day. Blessings...Mary

  2. This could work with canned salmon right? and the consistency maybe more burger like?I'm gonna try it.

  3. Alana, these would probably work with canned salmon and the consistency would most likely be better, but I'm not sure the taste would be as great.

  4. I love this recipe--thanks for expanding and modifying it from the Epicurious post. I used Trader Joe's salmon patties (they come frozen--5 to a pack)and they worked fine. I didn't have any scallions, so I used yellow onion. Instead of using a bun, I halfed the patties once cooked and put inside a small warmed corn tortilla and ate it like a fish taco. The wasabi and hoison like sauce I added made it exceptional. One warning about making it taco style--the soy sauce may drip out of your taco and down your arm. Next time, I'll cut back on the soy sauce and use the heavier hoison sauce in the mixture. My husband and I really went crazy over these.

  5. So glad you enjoyed it! I like the taco idea, I'll have to try that.