Here's What You'll Need
anchovies, dijon mustard, lemon, parmigiano reggiano, garlic, olive oil, ground chicken, kosher salt, breadcrumbs
Combine anchovies, Dijon, lemon zest, lemon juice, grated Parmigiano Reggiano, minced garlic, and olive oil in a bowl. Whisk well until well mixed.
Place chicken in a bowl. Pour vinaigrette on top, then add salt and breadcrumbs. Use your hands to thoroughly combine. Refrigerate for 30 minutes.
Use a large cookie scoop to portion the chicken into patties. Place on a baking sheet, then use your hands to gently press down into patties about 1" thick.
Heat skillet, then add chicken patties. Cook for 1-2 minutes per side. Transfer partially cooked patties to a baking sheet. Bake in oven for an additional 10 minutes.