These juicy chicken patties get their bright, herby punch from a generous mix of garlic, parsley, chives, and fresh thyme, with a hit of lemon zest and Dijon keeping every bite lively. A quick sear in the skillet builds a deep golden crust while the inside stays tender and just-cooked, no dense or dry patties here. The real star is the lemon aioli, a simple stir-together of mayonnaise, fresh lemon juice, garlic, and parsley that gets spooned generously over the top. Crisp butter lettuce and a thick slice of tomato add freshness and crunch against the warm, savory patty. It's an easy weeknight dinner that still feels a little special, especially with extra lemon wedges on the side for squeezing. This one's a solid pick for a gluten free spread, since the flavor-packed patties and aioli are where all the good stuff happens.
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In a large mixing bowl, combine the ground chicken, minced garlic, parsley, chives, thyme, lemon zest, Dijon mustard, salt, and pepper. Mix with your hands or a fork until just combined — do not overwork the mixture, or the patties will be dense.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing.
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