1/4 cup (60 ml) olive oil
1/2 red onion, diced
1/2 bell pepper, diced
2 cloves garlic, diced
2 oz (55 grams) diced artichokes heart
1-1/2 lb (680 grams) minced chicken
1/2 teaspoon hungarian paprika
1 tablespoon minced fresh parsley leaves
1/2 teaspoon chilli powder
1 teaspoon dried oregano
1/2 teaspoon red chilli flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned breadcrumbs
1 egg

For the assembly:

4 toasted sesame baps
Lettuce
Mayonnaise
cucumber

Heat 2 tbsp. (30 ml) of the olive oil in a medium sauté pan over a medium heat, add all the raw vegetables and sauté until they are translucent. Remove from the pan and cool.

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.

In the same sauté pan, add the remaining 2 tbsp. of olive oil, and cook the burgers for 2 to 3 minutes per side or until cooked through.