2 pounds boneless chicken thighs, skinned, trimmed of fat, and cut into large chunks
1 cup minced onion
1 cup soft fresh bread crumbs
2 large eggs
2 Tbls fresh lemon juice
1 1/2 tsp kosher salt
1 tsp smoked Spanish paprika
1 tsp ground cumin
1/4 tsp cayenne pepper
Topping:
3 Tbls olive oil
1 cup finely chopped onion
1/3 cup capers, drained
1/4 cup fresh lemon juice
1/4 cup minced fresh curly parsley
Place the chicken in a food processor fitted with a metal blade. Pulse a few times until coarsely chopped. ( I did this in batches ) Transfer into a large bowl. Add the onion, bread crumbs, eggs, lemon juice, salt, paprika, cumin, and cayenne and, using your hands, knead until well combined. Shape into 8 patties.
To grill, brush the grill lightly with oil. Cook the patties over medium high heat for 12 minutes, turning them once.
To make the topping, in the olive oil saute the onion in a skillet over low heat for about 8 minutes until onions are light brown and glossy. Add the capers and cook 3 minutes, stirring a few times. Add the lemon juice, turn the heat to high and cook 30 seconds. Spoon the topping over the patties and sprinkle with parsley