Preparation Time: 1 hour
Cook Time: Chutney 20 minutes, Burgers 15 minutes
Cut: Ground chicken
1 Tbsp (15 ml) canola oil
1/2 cup (125 ml) finely chopped onion
½ tsp (2.5 ml) turmeric
¼ tsp (1.25 ml) sea salt
¼ tsp (1.25 ml) allspice
1 ½ cups (375 ml) diced fresh or frozen mango (about 1 mango)
2 Tbsp (30 ml) chopped crystalized ginger
2 Tbsp (30 ml) lime juice
1 Tbsp(15 ml) jalapeno, minced
1 tsp (5 ml) dark rum (optional)
1 tsp (5 ml) dark brown sugar
1/2 cup (125 ml) water
6 green onions (white part only), finely chopped
2/3 cup (160 ml) panko crumbs or dry bread crumbs
1/2 cup (125 ml) fresh cilantro, finely chopped
1/4 cup (60 ml) canola oil
2 cloves garlic, minced
2 tsp (10 ml) dried thyme
1 tsp (5 ml) mace (or 1 tsp lemon juice)
1 tsp (5 ml) sea salt
1 tsp (5 ml) ground allspice
½ tsp (2.5 ml) cayenne
2 lbs (900 g) ground chicken
Tip: For appetizers, make the patties about 2 inches in diameter and about 1/3 inch thick. Grill for 8-10 minutes, turning once.
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 (80C) (about 12-15 minutes). Serve with the chutney.
Liquor Marts suggests: Fetzer Gewurtraminer from California