Heat a medium skillet over medium heat and add extra virgin olive oil.

Add onions, and ½ teaspoon of kosher salt. Cook onions until translucent. You will need to stir every few minutes.

Add the garlic and cook for 30 seconds.

Add spinach and artichoke hearts, cook, stirring, for 30-60 seconds, or until spinach wilts.

In a large bowl, add the ground chicken, lemon zest, egg yolk, red pepper, Italian herbs and black pepper. Add in the partially cooled spinach mixture and crumbled feta.

Mix well with your hands to combine.

Form the mixture into 5-6 patties, wetting your hands slightly to make it easier if it’s sticky.

Note: you can cover and refrigerate patties at this point if you want to make them later in the day

When ready to cook, oil grill grates with olive oil or butter, heat your grill to medium-high heat.

Place patties on grill, cover grill, lower heat to medium and let cook 3-4 minutes.

Flip patties, they should release easily from the grill grates when you slide the spatula under the pattie.

After you flip, cook an additional 3-4 minutes, with the grill closed, or until the patties are cooked through.

Transfer to a platter to serve with assorted toppings of your choice.