In a large bowl, combine chicken with garlic, Dijon mustard, mayonnaise, parsley, breadcrumbs, salt, pepper, smoked paprika, and oregano. Use your hands to combine well.
Divide the mixture into 4 or 6 portions, and shape into patties.
Preheat the grill to medium heat (around 350°F/180°C). Clean and oil the grill grates, if using a grill pan then add a little vegetable oil. Cook for about 10 minutes on both sides until the internal temperature of the chicken is 165°F/74°C.
If you'd like to add cheese, place a slice on each patty after they are fully cooked. Close the grill lid and allow the cheese to melt slightly.
Remove from the grill and assemble the burgers.
This recipe will make 4 quarter-pound chicken burgers, or 6 smaller ones.
If you don't have a grill, or maybe the weather isn't right for grilling, use a grill pan to make these burgers on your stovetop. Be sure to add some oil to the pan before pre-heating it.
It's important to oil the grates of the grill before cooking chicken burgers, or else they will stick.
Depending on how many patties you make and how thin or thick they are, you may need more or less time to cook your burgers. Use a meat thermometer to be sure that your chicken burgers reach an internal temperature of 165°F/74°C, and remove them when they do.
To store: Store cooked ground chicken patties in an airtight container in the fridge for 3-5 days. They are easy to reheat in the microwave, air fryer, or in a warm skillet.
To freeze raw patties: I suggest freezing them individually on a sheet tray, then removing and storing them in a freezer bag for up to 2 months. Thaw ground chicken burgers in the refrigerator overnight or cook them from frozen.