In a medium bowl, combine the ground chicken, finely chopped red onion, minced garlic, sun-dried tomatoes, and baby spinach. Sprinkle in the fresh dill, dried oregano, kosher salt, and ground black pepper. Using your hands, gently mix the ingredients until well combined.

Divide the mixture into four equal portions and shape each portion into large patties, about ¾-inch thick. Refrigerate for about 15 minutes.

Heat a skillet over medium heat and add a drizzle of extra virgin olive oil. Cook each patty for about 5 minutes on each side, or until they reach an internal temperature of 165°F.

Remove patties from heat and let them rest for a couple of minutes. Serve on a bun, in a butter lettuce wrap, or in a bowl with toppings.