1. Start by gathering all your ingredients. It’s a small ritual I cherish, reminding me of my grandmother’s kitchen where everything was laid out neatly before the magic began.
2. In a large mixing bowl, combine the ground chicken, crumbled feta, chopped olives, parsley, and minced garlic. Use your hands or a spoon to gently mix until just combined—don’t overwork the mixture or the patties might turn dense.
3. Add the egg, breadcrumbs, oregano, lemon zest, and lemon juice to the bowl. Season with a pinch of salt and a few grinds of black pepper. Mix again until everything is evenly incorporated.
4. Form the mixture into 6-8 equal-sized patties, about 3 inches in diameter. I like making them slightly thinner than a burger to ensure they cook through quickly and evenly.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties carefully, leaving space between each one.
6. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Resist the urge to flip them too early; a nice crust takes time to form.
7. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
8. Serve immediately or let them cool slightly before packing for lunch or freezing for later.

One tip I’ve learned over the years is to keep the patties cold for at least 15 minutes before cooking if time allows. It helps them hold together better, which is a trick my grandmother swore by and passed down to me.