Preheat your oven to 240°C (475°F) or 220°C (425°F) if using a fan-forced setting. It usually takes about 20 minutes for the oven to reach the right temperature.

In a large bowl, combine all the ingredients for the chicken patties. Use your hands to mix gently until everything is just combined, being careful not to overwork the mixture.

Divide the mixture into five equal parts and shape each into a patty that is about 1.5 cm (½ inch) thick and slightly larger than the burger buns. If the mixture is sticky, wet your hands lightly to help with shaping.

On a large sheet of baking paper, mix together the breadcrumbs, parmesan, paprika, garlic powder, and salt to create the crispy coating.

Take each patty and press it gently into the breadcrumb mixture. Lift the edges of the baking paper to help bring the crumbs over the patties, ensuring they are well coated.

Generously spray the bottom of a large, unlined metal baking tray with olive oil. Place the coated chicken patties on the tray and spray the tops with more olive oil.

Bake the patties for 18–20 minutes, or until they are golden, crispy, and fully cooked. There's no need to flip them during baking. If you want extra color, you can switch the oven to grill (broil) on high for 1–2 minutes at the end.

To toast the buns, place them cut-side up on a baking tray and toast in the oven for 2–3 minutes or until they are golden and crispy.

To assemble the burgers, spread mayonnaise on the brioche buns. Add a generous handful of finely shredded lettuce, followed by the crispy chicken patties. Top with the bun lids, adding more mayonnaise if desired, and serve immediately.