Ingredients
3 tbsp olive oil
1 medium onion
1 tbsp garlic
1 cup baby spinach
1 lb. ground chicken
1/2 cup breadcrumbs
1/4 cup Greek yogurt
2 tbsp fresh dill
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
Directions
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. 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.
Enjoy!!!