Chop salmon into chunks – about 1″ or so – and blitz a couple times in a food processor. You want there to be some small chunks, not just a super smooth mush. Place in a medium-large mixing bowl.
Measure spinach, dill, and green onion into the food processor. Blitz until finely chopped, add to mixing bowl, along with remaining ingredients. Mix gently until thoroughly combined.
Divide mixture into 4 equal mounds, shape into burgers.
Heat nonstick pan, spray or coat with a small amount of olive oil. Cook over medium heat for a few minutes, until it looks to be cooked halfway up. Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.
Serve hot, on buns.