In a large mixing bowl, combine the ground chicken, finely chopped fresh rosemary, lemon zest, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until blended.

Portion the mixture into equal sections, shaping each into patties about 3 inches in diameter. Place them on a plate to rest.

In a skillet, heat 2 tablespoons of olive oil over medium heat for 1-2 minutes until shimmering.

Carefully place the patties in the skillet and cook for 4-5 minutes on one side, then flip and cook until golden brown.

Check the internal temperature with a meat thermometer, ensuring it reaches at least 165°F (75°C).

Transfer patties to a paper towel-lined plate to drain excess oil and rest for a minute.

Garnish with fresh rosemary sprigs and serve with lemon wedges.