In a medium-size bowl, stir together the chicken, bread crumbs, egg, shallots, basil, parsley, thyme, garlic, salt, and pepper until thoroughly combined. Using your hands is the easiest way to combine the ingredients.
Form the mixture into 4 patties (the mixture will be soft), making a slight depression in the center of each patty (this keeps the burgers flat as they cook). Place the patties in the fridge while the grill heats.
Lightly spray or brush the grill grates with oil to prevent sticking--I use the oil listed under Special Equipment. Heat the grill to 450F.
Remove the burgers from the fridge and grill them for 10-13 minutes, turning once, until completely cooked through--browned and no longer pink. Don't over cook--this will cause the burgers to dry out.
Garlic Aioli:
Stir together the mayonnaise, lemon juice, garlic, salt and pepper in a small bowl, then whisk in the olive oil.
Assemble the Burgers:
Serve the burgers with the aioli sauce and any other toppings you'd like: a bun, lettuce, red onions, tomato slices, avocado slices, etc.
Notes
*Use the cleanest mayonnaise available to you. Options: homemade mayo (egg), homemade avocado mayo (no egg)--I'm not sure about the final taste with this dressing, Sir Kensington (store-bought), Primal Kitchen (store-bought), Chosen Foods (store-bought). If you love sauce on your burger, feel free to double the garlic aioli sauce. The current recipe only makes a small amount of sauce.