These go together in a snap. I usually double the recipe, form extra patties, separate with wax paper and freeze. Thaw, cook and serve and dinner just got really easy. These can be shaped into small patties for sliders or kept larger for a main meal size. Spices and herbs can be varied as well, so one batch may have a southwestern flavor with cumin and chili powder and the next, Italian, with basil and rosemary.
1Heat a skillet with a little olive oil over medium heat and add diced onion. Cook 4-5 minutes or until just getting soft. Add garlic, stir and cook about 1 minute. Add spinach and cook until wilted. Remove from heat and let cool.
2Tear two pieces of wax paper and place them on the counter. Make them wide enough to hold two patties each. Add spices to the ground chicken and mix well.
3When the spinach mixture is cool enough to handle, add it to the chicken and mix until incorporated. It's sticky! Divide into four portions.
4Place one portion of the chicken mixture on the wax paper and form into a patty, pressing to about 3/4 inch thick. Repeat with each of the other portions.
5Reheat your skillet and add 2 tablespoons olive oil. Place one patty into the skillet by turning over the wax paper and gently placing the patty. Don't hold it too high over the skillet or it will splatter. Repeat with the second, third and fourth patties. Cook in batches if necessary. Cook 4 minutes each side. Dress buns per preference (mayo, pesto, avacado, tomato, red onion), top each with a chicken patty and serve.