Pulse half the chicken in a blender till coarsely minced. With the other half of the chicken, roughly chop using a knife till minced (not too fine to maintain texture). It may seem like a faff to mince half and half using a knife and blender but this is essential to maintain texture.
Add all the chicken to a bowl, with the herbs, oil, and season with salt and pepper. Using your hands, mix well and divide into 4 or 6, depending on how big you want them. Compress the mixture between your hands and form into a patty, ball or oval shape (whichever you prefer, I went with oval!).
A top tip to make sure the burgers hold together is to throw the burger from hand to hand, which compresses the mixture. Then form into your desired shape.
Heat a glug of oil in a heavy based frying pan, and fry 7–10 minutes on each side until golden and cooked through. Minced chicken needs to be cooked through, so make sure they’re not pink.