In a large mixing bowl, combine the ground chicken, chopped raspberries, panko breadcrumbs, minced shallots, minced garlic, and all the fresh herbs. Mix well until all ingredients are evenly distributed.
Add the kosher salt and black pepper to the chicken mixture. Stir until the seasoning is fully incorporated.
Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
In a large skillet, heat the olive oil over medium heat. Ensure the oil is hot before adding the patties.
Carefully place the patties in the skillet, making sure not to overcrowd them. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
Once cooked, remove the patties from the skillet and place them on a paper towel to absorb any excess oil. Serve warm.
