1. Place the chicken burgers on a shallow baking tray lined with parchment paper and bake in a preheated oven at 200 °C for 18-20 minutes.
2. Meanwhile, on a cutting board, use a sharp knife to finely chop the spring onions and garlic.
3. Heat a non-stick frying pan over high heat until very hot and add the olive oil.
4. Sauté the spring onions with the chopped garlic for 1–2 minutes; add the baby spinach and continue sautéing until it wilts, seasoning with salt and freshly ground pepper.
5. Finely chop the boiled greens, add them to the pan, and sauté for another 1-2 minutes.
6. Chop the fresh herbs; add them to the pan along with the lemon zest and juice. Stir well, remove from the heat, and serve.
