On a cutting board, with a sharp knife, mince the onion and finely chop the spring onions.
Set a shallow, oven-proof casserole over medium heat and add the butter.
When it melts, sauté the onion and spring onions over medium heat, stirring constantly to avoid browning.
Once the onion turns blond, add the rice and sauté 1 minute more.
Stir in the lemon zest and juice, the vegetable stock, the finely chopped herbs and add the chicken burgers. Season with salt and freshly ground pepper.
As soon as the mixture comes to a boil, remove the casserole from the stove, cover it, and place it in a pre-heated oven at 200 °C for 18–20 minutes.
Spoon the pilaf onto four serving plates, topping each with a chicken burger.
