by Erin Clarke


Aztec Salmon Burgers with Whipped Lime Feta

 A truly great burger has two important components, neither of which can be ignored if you are looking for the purest form of summer grilling satisfaction between two buns: the patty and the fixin’s.

First up: the patty. A good burger patty must be juicy, flavorful, and made of good quality ingredients. While ground beef is certainly classic, don’t let your burger imagination be limited to a single meat. The Omaha Steaks Burger Mania Pack is loaded with creative combinations that are sure to satisfy every burger lover in your home. For the purist, there is classic ground beef; for the gourmand, the brisket or the pork and bacon; for the health conscious, the ground turkey; and for the seafood lover (me!) the salmon.

Though meat has its place in my diet, given the option between meat and seafood, I gravitate towards the seafood every single time. For this reason, I knew the Aztec Salmon Burgers would be the first I’d try. In addition to being lightly flavored with southwest spices (another one of my loves), they are also lean and healthy, which leaves extra wiggle room to pile on the fixin’s.

Burger Patty with Toppings

I’m a firm believer that condiments are critical to any burger, and they leave endless options to personalize your burger too. Whipped feta is one of my all-time favorites. In addition to being delightfully creamy and super yummy, it is easily customizable. To make whipped feta, simply crumble feta into a food processor, along with a bit of Greek yogurt to make it extra luscious and lightly tangy. Process for a few minutes, and you’ll be left with a heavenly spread just waiting to be slathered all over your burger.

Whipped Ricotta

Though whipped feta is lovely on its own, for our salmon burgers, I wanted to give it a bit of a southwest zip with lime zest and cilantro. The final product was so tasty, I caught myself eating it with a spoon before I’d even had a chance to top the burgers! Any unlikely leftovers can be layered as a dip with salsa or spread on crackers.

Along with the whipped feta, I piled my salmon burger with other southwest-inspired ingredients like sliced jalapeno and salsa. Avocado, tomato, and extra fresh cilantro would be wonderful too.

For an out of the ordinary burger that’s big on flavor but light on calories, these salmon burgers with whipped lime feta are sure to please!

Aztec Salmon Burgers with Whipped Lime Feta

  • 4 Omaha Steaks Aztec Salmon Burgers
  • 4 100% whole wheat hamburger buns
  • Prepared salsa, for serving
  • Optional garnishes: sliced tomatoes, spinach, sliced avocados, sliced jalapenos
  • For the Whipped Feta
  • 4 oz crumbled feta cheese
  • 3 T plain Greek yogurt
  • ⅛ tsp kosher salt
  • ⅛ tsp black pepper
  • Zest of 1 lime
  • 1 T chopped fresh cilantro

  1. Prepare the salmon burgers according to package instructions.
  2. To GRILL: Clean and preheat grill to high 400 degrees F.
  3. Remove burgers from packaging while still frozen.
  4. Lightly oil the burgers to prevent sticking, then grill covered for 4-5 minutes on each side, or until internal temperature reaches 160 degrees F.
  5. To BAKE: Preheat the oven to 400 degrees F.
  6. Remove burgers from packaging while still frozen and place them on a lightly oiled, foil-lined baking sheet.
  7. Bake for 18-20 minutes or until internal temperature reaches 160 degrees F.
  8. Meanwhile, toast the burger buns as desired.
  9. Prepare the whipped feta: Place the crumbled feta into the bowl of a food processor fitted with a steel blade.
  10. Add the Greek yogurt, salt, pepper, and lime zest and puree until smooth and creamy, stopping to scrape down the bowl a few times as needed.
  11. Add the cilantro and pulse until combined.
  12. Serve burgers on toasted buns, topped with the whipped feta, salsa, and any other desired toppings.

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About the Author

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (, she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin. When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

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