Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 0.5 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh dill, finely chopped
  • 2 cloves garlic, grated
  • 0.25 cup red onion, grated and drained
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Grate the onion. Use the large holes of a box grater for the red onion, then lightly press it in a paper towel to remove the most aggressive liquid. Note: This prevents the patties from becoming too wet to shape.
  2. Combine the aromatics. In your large bowl, whisk the 1 large egg with the grated garlic, 1 tsp lemon zest, 1 tsp dried oregano, and chopped fresh dill.
  3. Add the binders. Stir in the 0.5 cup panko breadcrumbs and the 0.5 cup crumbled feta cheese until the mixture looks like a thick paste.
  4. Incorporate the chicken. Add the 1 lb ground chicken to the bowl. Use your hands to gently fold the meat into the herb mixture until just combined. Note: Stop as soon as the white streaks of chicken disappear to avoid a rubbery texture.
  5. Form the patties. Divide the mixture into 4 equal portions and shape them into rounds about 1 inch thick.
  6. Preheat the skillet. Heat 2 tbsp extra virgin olive oil in your pan over medium heat until the oil shimmers and ripples.
  7. Sizzle the first side. Carefully place the patties in the pan, ensuring they don't touch. Cook for 5 to 6 minutes until a deep golden crust forms.
  8. Flip and finish. Turn the patties over and cook for another 5 to 6 minutes until the internal temperature reaches 165°F (74°C).
  9. Rest the meat. Remove the patties from the pan and let them sit for 3 minutes before serving. Note: This allows the juices to redistribute so they don't run out on the first bite.