Add the chicken mince, gluten free breadcrumbs, spices, garlic paste, mayonnaise and chopped parsley to a large mixing bowl.

Using your hands, mush the mixture together until everything is evenly combined.

Divide the mixture into 6 and roll each portion into a ball, squashing slightly to form a burger patty. Use your thumb to press a little dent into the centre of each one. (If making ahead of time, you can chill the patties on a tray or plate in the fridge until ready to cook).

Heat a little oil in a pan or griddle. Once hot, add the burger patties and cook for 3-4 minutes on each side until cooked through (internally the temperature should be above 74C / 165F). Remove from the pan, rest for a couple of minutes then serve.