Burgers (Makes about 16 to 18 patties)

• 3 pounds ground chicken (dark meat)
• 2 limes, juiced and zested
• 5 garlic cloves, minced
• 3 inches ginger, minced
• 1 teaspoon sesame oil
• 1 cup cilantro, chopped
• 1 cup green onions, chopped
• 3 teaspoons fish sauce
• 1 cup salted peanuts, chopped
• 1 tablespoon tamari
• 2 serrano chilies, chopped
• 2 teaspoons sriracha sauce
• Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Garnish

• 4 cups wild arugula
• 3 large tomatoes, sliced
• 2 small red onions, sliced
• 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

• 1 tablespoon extra light olive oil
• 1 big shallot, sliced
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 1 cup mango, peeled and chopped
• 1 cup canned pineapple
• ½ cup pineapple juice
• ½ cup mango lemonade
• ¼ cup apple cider vinegar
• 1 tablespoon brown sugar
• Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.