Very-Chicky Chicken Burger with Fresh Mango Slices

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1) 2 large pieces of skinless, boneless chicken breasts, cut into 1/2-inch small cubes
2) 2 chicken leg quarters, including leg and thigh, bone and skin removed, cut into 1/2-inch small cubes
3) 1 teaspoon freshly grated ginger
4) 1 teaspoon minced garlic
5) 1 tablespoon red curry powder
6) 1/4 cup soy sauce
7) 2 pre-grilled red chill peppers, seed and skin removed and mashed
8) 2 tablespoons dark maple syrup
9) 2 teaspoons of kosher salt
10) 2 limes, juiced
11) 1/2 cup nature smooth peanut butter
12) 3 oz cream cheese, room temperature
13) 1/2 cup of finely-chopped fresh cilantro leaves, and some for assembling the burger
*2 tablespoons peanut oil for greasing the grill and brushing on the burger buns.
14) 6 medium size sesame burger buns, halved
15) 1 head of fresh Boston lettuce for assembling the burger
16) 1 large ripen mango, slice it into large but thin slices, for assembling the burger.



Total preparation time about 40 minutes Total grill time about 12 to 15 minutes 1. In a big mixing bowl, combine chicken, ginger, garlic, red curry powder, soy sauce, mashed red chill pepper and maple syrup all together. Mix well with a medium size wooden spoon and let it marinate for 10 minutes in the refrigerator or cooler. 2. Start the grill at this time if using a charcoal grill. If using a gas grill, you can start the grill after step 8. 3. Use a wooden spoon and divide the meat mixture in the mixing bowl into 3 batches. 4. In the food processor, add only one batch of the meat mixture into the food processor. 5. Slowly add 1/3 of the lime juice, 1/3 of the salt, 1/3 of the peanut butter and 1/3 of the cream cheese into the food processor, about 5 to 7 one-second pauses to combine all the ingredients. Make sure all ingredients are well-combined and pour it out to another big mixing bowl. 6. Repeat step 5 twice for the remainder 2 batches of the meat mixture and ingredients. 7. After all the meat mixtures are processed with the food processor, use the wooden spoon to mix in the chopped cilantro. Combine them well. 8. Divide the meat mixture into 8 portions and shape each of them into burger patties, about 5 inches in diameter and about 1.5 inches thick. 9. Divide the grill into two zones, one is medium-high heat zone and the other is medium-low heat zone. 10. When the grill is hot enough to the desired temperature, brush the peanut oil on the grill rack. 11. Grill the patties on the medium-high heat zone for 4 to5 minutes until a clear charred mark is shown on the patties. make sure to cover the grill. Flip them and grill for another 3 minutes. Again, put the grill cover on. 12. Move it to the medium-low heat zone to continue grilling for another 4 to 5 minutes. Cover the grill at this time too. 13. Insert an instant-read thermometer on the center of one patty and make sure it reaches 165 degree F. If not, let it cook for another 3 minutes to reach the 165 degree F. 14. Remove the patties from the grill and let it rest on a tray and loosely covered with the foil, for about 2 minutes. 15. Brush very lightly of the peanut oil on the buns and grill them for 1 minute on the medium-low heat zone. 16. Assemble the burger from bottom up with one layer of lettuce, some chopped cilantro, the burger patty, mango slice, and another layer of lettuce and then the top bun. 17. Cut the burger in half and secure with wood skews and serve.