Combine the lean ground chicken mince, grated onion, grated carrot, lightly whisked egg, sweet chilli sauce, breadcrumbs, vegetable stock powder, and a pinch of salt in a large mixing bowl.

Preheat a non-stick skillet over low to medium heat and drizzle with olive oil.

Form the chicken mixture into 12-14 palm-sized patties.

Fry the patties in the hot skillet for about 5-6 minutes on each side or until golden brown.

Prepare the sourdough rolls by slicing them open and adding fresh lettuce leaves.

Assemble the burgers by placing a cooked patty on each roll, adding reduced-fat sour cream and drizzling with additional sweet chilli sauce.