Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
Combine the Chebe Focaccia Mix with 2 Tbsp olive oil, 2 eggs, 1 cup parmesan cheese, and 1/4 cup water. Stir to combine. Dump the mixture onto a clean work surface and knead until smooth. Divide into 4 equal sized pieces. Roll each portion into a ball, place on the prepared baking sheet and flatten into disks about 4 inches across. Brush the tops with olive oil and bake for 20 minutes or until the buns are browned and cooked through.
Combine the remaining 1/3 cup parmesan with the breadcrumbs and place on a plate.
Combine the chicken with the garlic, onion, 1 teaspoon salt, 1/2 tsp pepper, and the oregano. Divide into 4 equal sized patties. Coat the burger patties with the breadcrumb/cheese mixture, pressing the crumbs lightly into the burger.
Heat 2 Tbsp olive oil in a large skillet with a lid over medium heat. Fry the burgers in the hot oil until browned and crispy on the bottom, about 4 minutes. Flip, top with the mozzarella cheese slices, cover the pan and cook until the bottom is crispy, the burger cooked through and the cheese melted, 3 – 4 minutes.
*For an egg-free version, use 6 Tbsp aquafaba.
**Dairy free cheese works great with Chēbē!
Recipe by Simply Gluten-Free