In a food processor, place the chunks of chicken and pulse a few times until it slightly resembles ground chicken.
Add in the ranch seasoning, egg and spinach. Pulse until it forms a ball. (The less you pulse, the less ‘green’ looking your burgers will be).
Form 5 medium-sized patties and place them on a plate or baking sheet lined with plastic wrap or foil. Refrigerate for at least an hour before grilling.
Using a grill pan or outdoor grill, cook the burgers on medium-high heat until cooked through. For me, this was about 6 minutes on each side. Combine all ingredients in a small bowl for the aioli and mix. Top the burgers generously with the aioli – serve on a bun or top of a salad.