1. Beat the egg and add 2 tablespoons of it to a large bowl. Discard remaining egg. To the bowl also add the Worcestershire, salt, chili powder, garlic powder, onion powder, and pepper. Stir well to combine.
2. Add the ground chicken and use your hands to mix, but handle the mixture as gently and sparingly as possible (overmixing can make the burgers tough). Mixture will be a bit sticky, moisten hands lightly between each patty to it doesn’t stick to you.
3. Divide the mixture into 4 equal portions. Shape each into a ball, then flatten the balls into discs, about 4 inches in diameter. Make them thinner in the center to help them cook through more evenly and so that they don’t bulge as much when cooking.
4. Arrange the patties on a plate or platter, cover with plastic wrap, and refrigerate for at least an hour.
5. Heat a skillet or grill to medium-high and lightly oil the skillet or grate. Cook the patties until they are no longer pink in the middle and are cooked through to an internal temperature is 165°F, 3-4 minutes per side.
6. Arrange the patties on the buns and serve with your favorite toppings.

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