Boo's Smoky Chicken Patties on Buttered Toast

From Rachael Ray: 365 No Repeats

1 1/2 pounds ground chicken breast
1 Tbsp smoked sweet Hungarian paprika, available on the spice aisle in small cans
1 1/2 Tbsp grill seasoning
1/4 to 1/3 C chopped fresh flat-leaf parsley
1/2 medium yellow onion
4 garlic cloves, finely chopped
2 Tbsp extra virgin olive oil (EVOO)
8 slices sandwich white or whole-wheat bread
2-3 Tbsp unsalted butter, softened
2 C chopped baby spinach, watercress, or arugula

Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add paprika, grill seasoning and parsley. Using a handheld grater or microplane, grate the onion into the chicken. Add the garlic and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, adjust the seasonings accordingly. Drizzle the chicken mixture with the EVOO and form 4 large, thin patties, then place them in the pan. Cook the patties for 5 minutes on each side. Toast the bread slices and spread liberally with softened butter. Serve the buttered toast with some chopped dark greens.