Thai Chicken Burger

For Burgers: Combine all ingredients in a large bowl until well combined. Add panko breadcrumbs as needed to make the mix pliable and soft, but not falling apart.

Shape into patties and refrigerate for 1 hour to let the flavors meld and the burgers keep their shape. Grill on preheated grill until the internal temperature hits 180 degrees F.

Serve on buns with lettuce, tomato and pineapple ketchup.

For Pineapple Ketchup: Heat medium saucepan over high heat.

Heat vegetable oil and add shallots, ginger, cloves, cinnamon and garlic. Reduce heat to medium and cook for 2 minutes, stirring often. Add the pineapple, mango, cider vinegar, pineapple juice, brown sugar and lime juice.

Bring to boil and reduce to a simmer. Simmer for 10 to 15 minutes. Remove from heat and puree in blender or food processor. Strain and let cool.