Combine the chicken with the spices, seasoning, onion, cilantro and 6 tablespoons of breadcrumbs. Stir thoroughly until all the ingredients have been fully incorporated.
Form 5 burgers (approx. 2 cm thick) and coat both sides of each burger in the remaining breadcrumbs.
In a large non-stick pan heat up a little oil (about 1.5-2 tablespoons per batch) and fry the burgers over a low-medium heat for about 4 minutes on each side until lightly browned. Serve immediately.
If you can't get lean ground chicken chop skinless chicken breast into chunks and pulse in a food processor until it has the consistency of ground meat (this should take seconds).
The amount of cayenne pepper in the recipe will produce moderately spicy burgers.
Make ahead: You can prepare the burgers up to 4 hours in advance. I don't recommend making them too far in advance as they contain raw onion which can affect the flavour of the meat if left uncooked for too long.
The exact cooking time depends on how thick your burgers are. It is important not to overcook the burgers.
Best served immediately. Refrigerate leftover burgers, covered, for up to 3 days.
Serve with sliced tomatoes, dill pickles, salad leaves, ranch dip or barbecue sauce (omit the smoked paprika if using the latter).
You can freeze uncooked burgers but only if you used fresh, not previously frozen, meat. Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another. Freeze for up to 3 months. Defrost the burgers before frying.