Tropical Overload Jungle Chicken Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


1 tablespoon butter
1 large fennel bulb sliced (hard center discarded)
1 pound ground chicken
1 teaspoon salt
1 teaspoon minced garlic
1- 8 ounce can crushed pineapple well drained
¼ cup minced sweet onion
1/3 teaspoon ground cloves
½ teaspoon ground ginger
1/3 cup finely chopped shelled pistachio nuts
½ cup Italian style breadcrumbs
3 teaspoon ground cumin (set aside 1 teaspoon for mango salsa to follow)
2 small ripe mangos
1 teaspoon real maple syrup
1/2 teaspoon chipotle pepper sauce
6 Portuguese style sweet rolls
vegetable oil for brushing onto grill racks



Set gas grill to low medium heat. Place butter in a 10 inch iron skillet and heat on grill until butter melts. Add fennel slices and cook for about 7 minutes until golden. Remove pan and place fennel into a medium bowl. In a large bowl combine chicken, salt, garlic, pineapple, onion, cloves ginger, nuts, breadcrumbs, and cumin. Peel, score and cut mangos and place in a medium bowl. Add cumin, maple syrup, and pepper sauce and combine. Divide chicken mixture into 6 portions and lightly form patties. Brush grill with oil and place patties onto heat cooking each side for about 4 minutes. Check internal temperature with an instant-read thermometer until it reads 165 degrees F. Near the end of grilling, place rolls cut side down on grill away from but near the flame and toast lightly. Remove burgers and buns and assemble. Place burgers on bottom half of rolls. On each roll bottom place an equal amount of fennel then place an equal amount of mango salsa. Place top half of roll on top and serve. Serves six. Any sweet rolls or onion rolls may be used