Ingedients:
- 1.5 lbs. salmon
- 1 cup panko breadcrumbs
- ¾ cup baby spinach , chopped into small pieces
- ½ cup white onion , diced small
- 1 tablespoon lemon juice , fresh squeezed
- 1 tablespoon Dijon mustard
- 1 large egg
- ½ teaspoon salt
- 2 ounces cream cheese
- ½ cup crumbled feta cheese
- 1 teaspoon lemon juice, fresh squeezed
- ¼ teaspoon salt
- mini pita bread
- sliced tomatoes
- mini cucumber slices
- lemon wedges
- arugula
Directions:
- Cube the salmon and add it to the food processor until the salmon is ground.
- Add the ground salmon to a large mixing bowl. Next, add the panko, egg, Dijon, diced onion, chopped fresh spinach, lemon juice, and salt. Mix until well combined. Form into patties.
- Next, spray an 11-inch non-stick skillet with cooking spray. Place it over medium heat.
- Add 3 patties to the pan at a time. This will prevent overcrowding the pan.
- Cook for 4 minutes on each side, only flipping once. If they begin to get too brown, reduce the heat. This will give you a medium-well temperature on your burgers.
- Remove the burgers from the pan and set them aside.
- PREPARE THE WHIPPED FETA: Add the cream cheese, feta, lemon juice, and salt to the food processor. Buzz everything together until it’s creamy and smooth, no lumps.
- Toast your pita bread so it’s warm and easy to open.
- Once you open the pita, add a slice of tomato, one salmon burger, a dollop of whipped feta, sliced cucumbers, and a handful of arugula. Finish with a squeeze of lemon.