Shake things up with these creative

| WHAT’S FOR DINNER? |

B U R G E R N I G H T

When you think beyond the usual combos, a world of juicy flavor awaits. You can pack a pita with a bright salmon-andspinach patty; beef up a classic with a quick chili sauce and corn chips; or veg out with an herb-filled chickpea number. Everyone will flip for these evening specials.

A quick mix of goat cheese, oregano, olive oil, and lemon juice brings a hint of tang and richness to our salmon patties.

Salmon-Spinach Burgers

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 (we use

Diamond Crystal) and freshly ground pepper 1 pound skinless salmon fillets (preferably wild Alaskan), roughly chopped 4 cups baby spinach or babygreens mix, tough stems trimmed ½ English cucumber, seeded and cut into ¾-inch pieces (1½ cups) 8 small tomatoes, such as Campari or cocktail, quartered (2 cups) Warmed flatbread, such as pita, naan, or lavash, for serving 1. 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, 1¼ teaspoons salt, and ½ teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties. 2. Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season. 3. Heat a large nonstick or castiron 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, flatbread, and lemon wedges.

FOO D ST YLIN G BY G REG LO F TS; PRO P ST YLIN G BY SUZIE MYERS