Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup baby spinach, chopped
  • 1 lb. ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice (from half lemon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instruction

  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat for 2 minutes until sizzling hot. Sauté onions and garlic until tender and nicely browned, about 2-3 minutes.
  • Add spinach and sauté for 1 minute until soft. Set aside on a plate to cool for 5 minutes.
  • In a large mixing bowl, add ground chicken, sautéed onion-spinach mixture, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
  • Shape the ground chicken mixture into a firm ball. This helps the mixture bind together to yield firm patties. Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes or overnight.
  • Take 1/2 cup chicken mixture at a time and shape into patties using your hands. You should get about 12 patties.
  • Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat for 2 minutes until sizzling hot. Place patties  on the skillet (about 6 pieces per batch) and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 165 F as read on a meat thermometer.
  • Serve warm with a side of rice pilaf and sautéed vegetables, or serve in hamburger buns.