Ingredients:

For The Patties:
1lb/500g chicken meat ground or finely chopped
1 half onion finely chopped
1 dash lemon juice
4 pinches paprika powder
2 pinches dried oregano
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken stock block dissolved in a quarter cup water

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise

Methods:

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.
Make sure the mixture is cool. Divide mixture into 4 equal balls and press into patties.

Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C.

Split the rolls and toast the cut surfaces lightly(under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some lettuce, sliced tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the other half of the roll.