In a medium bowl, combine ground chicken, red onion, minced garlic, sun-dried tomatoes, chopped spinach, dill, oregano, kosher salt, and ground black pepper. Mix until just combined. Divide into four equal portions, shaping each into a thick patty about ¾ inch thick.

Place the formed patties on a plate, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.

In a large skillet, pour a tablespoon of extra virgin olive oil and heat over medium heat until shimmering, about 2 minutes.

Carefully place the chilled patties in the hot skillet and cook for about 5 minutes until golden brown, then flip and cook for an additional 5 minutes or until internal temperature reaches 165°F.

Remove the patties from the skillet and let them rest while you prepare the toppings. Serve in butter lettuce or on a whole-grain bun with toppings.