1) Heat 30ml of the olive oil in a medium saute pan over a medium heat, add all the raw vegetables and saute until translucent. Remove from the pan and cool.
2) Add the vegetables to the raw chicken and mix thoroughly. Add all the dry ingredients and the egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
3) In the same saute pan add using the remaining 30ml of olive oil, and cook the burgers for 2 to 3 minutes per side.
4) Serve with tomato ketchup and mustard on toasted sesame baps with lettuce and tomato.