Prepare the Spinach: Place the finely chopped fresh spinach in a large bowl. You don't need to cook it first; the heat from the burger as it cooks will wilt it perfectly. This method keeps things simple and retains more nutrients.

Mix the Burger Ingredients: To the bowl with the spinach, add the chicken mince, grated white cheddar, finely diced onion, minced garlic, panko breadcrumbs, beaten egg, oregano, salt, and pepper.

Combine Gently: Using your hands, mix everything together until just combined. It’s important not to overwork the mixture, as this can make the burgers tough. I find that using a light touch is what keeps them wonderfully tender.

Shape the Patties: Divide the mixture into four equal portions. Lightly wet or oil your hands and shape each portion into a patty about 2cm thick. Place them on a plate or tray lined with baking parchment.

Chill Time: This step is crucial! Place the patties in the refrigerator to chill for at least 15 minutes (or up to an hour). This helps them firm up and hold their shape during cooking.

Cook the Burgers: Heat the olive oil in a large non-stick frying pan over a medium heat. Carefully place the chilled patties in the pan, ensuring not to overcrowd it. Cook for 6-7 minutes on the first side, until a deep golden-brown crust has formed.

Flip and Finish: Flip the burgers and cook for another 6-7 minutes on the second side, or until they are cooked through. The internal temperature should reach 74°C (165°F) to be safe. You can check the UK's Food Standards Agency guidelines for more on cooking poultry safely.

Assemble: While the burgers rest for a minute, lightly toast your brioche buns. Mix the mayonnaise, crushed garlic, and lemon juice for the aioli. Spread the aioli on the buns, add the chicken patty, and top with your favourite salad leaves and a slice of tomato.