In a bowl, combine chicken, tomato paste, and chopped parsley, using a spoon.

In a separate bowl, combine breadcrumbs, thick-grated parmesan, garlic powder, cayenne, salt, and pepper. Fold mixture into the chicken until the breadcrumbs are evenly distributed among the meat. It will remain very sticky, even with the breadcrumbs, so it's best not to use your hands.

Brush grill with oil and preheat to medium-high.

To create the patties, use a spoon to scoop up the chicken, place it on a cutting board, and, with the back of the spoon, spread to your desired thickness and size.

In a small bowl, melt butter and combine with garlic and parsley. Cut the buns in half and lightly brush each face with the butter mixture. Salt each face very lightly if using unsalted butter.

Once hot, place the burgers on the grill. Since the patties are sticky and won't hold shape, you'll need a metal spatula, in order to remove them from the cutting board and flip them onto the grill. Close the lid and cook for approximately 5 minutes, before flipping. If the burger sticks to the grill, it's not ready to be flipped. Allow to cook for another 5 minutes on the second side, or until instant-read thermometer registers at 165 degrees, Fahrenheit. Turn the heat to low and place a thin layer of cheese on each patty. Allow to cook for one more minute, or as long as it takes for the cheese to melt.

Remove burgers from heat and place buns, face down, on the grill. Allow the buns to cook for approximately 30 seconds, or until they have slightly crispy grill marks across.

Remove buns from heat and build your burger! Top with baby arugula and, if you're using dense buns, consider a thin layer of mayonnaise or garlic aioli.

Enjoy!