Delicious, moist, and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they’re quick and easy to make.
Yield: 12 medium patties
INGREDIENTS
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 cup baby spinach, chopped
- 1 lb. ground chicken
- ½ cup breadcrumbs
- ¼ cup full fat Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice (from half lemon)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- 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 ½ 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.
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