Mix together the chicken, green onions, cilantro, garlic, cayenne pepper and egg white. Season with salt and freshly ground black pepper. Shape the mixture into 4 patties and refigerate for 20 minutes before cooking.

Heat the oil in a large frying pan over medium heat. Add the paties and cook about 5 mintes per side or util browned and cooked through.

Squeeze the lemon on the cooked patties and drain well on paper towels. Add the patties to the bread roll and top with the tabouleh.