Serves 4

For The Patties:
1lb/500g chicken meat ground or finely chopped
2-3 thin slices ham finely chopped
2-3 thin slices cheese finely chopped
a little canned mushroom (about the same quantity) finely chopped
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt, less or none if the ham is salty
1 hand fresh bread crumbs
1 egg lightly whisked
1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
a few slices of gherkin

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
Cook on low heat under the grill, on the barbecue or in a pan until cooked through or the internal temp reaches 175F/80C.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread a little mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo, the patty and the top half of the roll.