Begin by mincing garlic and chopping green onions. Heat a tablespoon of coconut oil in a skillet over medium heat. Once the oil is shimmering, add the minced garlic and chopped green onions. Sauté for about 2 minutes, or until they become fragrant and slightly softened, stirring occasionally to prevent burning.

While the garlic and onions are sautéing, take your thawed spinach and squeeze out any excess liquid. Then, roughly chop it into smaller pieces to ensure even distribution in your burger mixture.

In a large mixing bowl, combine the sautéed garlic and onions with the chopped spinach, ground chicken, crumbled feta cheese, fresh herbs, and a pinch of salt. Mix everything together thoroughly.

Once the mixture is well combined, divide it into equal portions and form them into patties, aiming for about 1-inch thickness.

Heat a grill or stovetop skillet over medium heat. Carefully place the patties on the hot surface. Cook each burger for 5 to 7 minutes on one side, then flip them and cook for another 5 to 7 minutes.

While the burgers are cooking, prepare the tzatziki. Grate the cucumber and sprinkle it lightly with salt; allow it to sit for 5 minutes, then drain any excess moisture.

In a mixing bowl, mash the garlic and combine it with plain yogurt and fresh lemon juice. Gently fold in the grated cucumber and mix well; refrigerate until serving.

Serve the Greek Chicken Burgers hot, topped generously with the homemade tzatziki sauce.