bailey

1. In a large bowl, combine the ground chicken, red onion, green onions, fresh oregano, garlic, spinach, feta, sea salt, and black pepper. Mix gently until just combined.

2. Form into 4-5 burger patties.

3. Heat the avocado oil in a large skillet over medium heat.

4. Cook the patties for 5-6 minutes per side, until golden brown.

5. Add 2 tbsp of water to the skillet, reduce the heat to low, cover, and cook for an additional 3-5 minutes, or until the burgers reach an internal temperature of 165°F.

6. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

7. Slice the potatoes into long, even fries. Place them in a bowl of cold water and let soak for 10 minutes.

8. Drain the potatoes well and pat them completely dry with a clean kitchen towel or paper towels.

9. Toss the fries with the avocado oil and spread them in a single layer on the prepared baking sheet.

10. Bake for 25 minutes, or until the fries are golden brown and crispy, flipping them halfway through if desired.

11. Transfer the fries to a serving bowl and immediately season with the sea salt and dried oregano. Top with the crumbled feta and fresh parsley before serving.

12. In a medium bowl, combine the cucumber, cherry tomatoes, and red onion.

13. Drizzle with the olive oil and lemon juice.

14. Sprinkle with the dried oregano, sea salt, and black pepper.

15. Toss well and top with crumbled feta, if desired.

16. Serve the Greek chicken burgers on buns or wrapped in butter lettuce with your favorite toppings. Pair with the crispy feta fries and fresh cucumber tomato salad for a complete meal.