Preparation Time: 1 hour

Cook Time: Chutney 20 minutes, Burgers 15 minutes

Cut: Ground chicken


1 Tbsp canola oil
½ cup finely chopped onion
½ tsp turmeric
¼ tsp sea salt
¼ tsp allspice
1 ½ cups diced fresh or frozen mango (about 1 mango)
2 Tbsp chopped crystalized ginger
2 Tbsp fresh lime juice
1 Tbsp minced jalapeno
1 tsp dark rum (optional)
1 tsp dark brown sugar
½ cup water

6 green onions (white part only), finely chopped
2/3 cup panko crumbs or dry bread crumbs
½ cup finely chopped fresh cilantro
¼ cup canola oil
2 cloves garlic, minced
2 tsp dried thyme
1 tsp mace (or 1 tsp lemon juice)
1 tsp sea salt
1 tsp ground allspice
½ tsp cayenne
2 lbs ground chicken

canola oil


In a saucepan over medium heat, heat the canola oil and cook the onion, stirring occasionally until soft. Add the turmeric, salt, and allspice; cook for one minute more, stirring occasionally.

Add the remaining chutney ingredients along with ½ cup of water; bring to a boil. Reduce heat and simmer until the mango is very soft and the chutney thickens. Remove from heat and let cool.

Transfer to a food processor and process until smooth. Place in a small, covered bowl, and store in fridge until ready to use. Chutney will keep for up to 5 days; bring to room temperature before serving.

In a large bowl add all the burger ingredients except the chicken; mix well. Mix in the ground chicken. Divide the chicken mixture into 6-8 equal portions. Moisten your hands with water, or lightly coat with spray oil. Shape each portion into a patty and place on a lightly oiled platter. Cover with plastic wrap and refrigerate for 1 hour.  (Patties can be made ahead and frozen for later use. Thaw before grilling.)

Preheat grill to medium heat. Grill the burgers, turning once, until a digital thermometer reads 175F (about 12-15 minutes). Serve with the chutney.

Tip: For appetizers, make the patties about 2 inches in diameter and about 1/3 inch thick. Grill for 8-10 minutes, turning once.

Liquor Marts suggests: Fetzer Gewurtraminer from California