Mix all the ingredients together with a spatula or wooden spoon except the avocado.
Gently fold in the avocado until combined.
Roll the chicken into 4 large meatballs and place between wax paper. Use a large skillet or anything flat and gently flatten them into patties about 1″ thick.
These patties will be moist and are best if they are refrigerated before cooking. They are best cooked on a grill pan (you know the one that makes the grill marks) on the stove as a grill can dry them out but that never stopped me.
Serve on a toasted bun with lettuce, tomato, onion and a big dollop of honey mustard dressing.