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 knob of ghee 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.

Serve with a dollop of aubergine mayonnaise and a fresh green salad.