Spicy Asian-Style Chicken Burgers with Sweet Chili Sauce

No picture taken when I made this recipe 2 months ago...next time. 

Inspired by Once Upon a Plate 

Chicken Patties

1 pound ground chicken  

2-3 tablespoons EVOO (Extra Virgin Olive Oil)

2 tablespoons panko (Japanese breadcrumbs)

1 medium size apple, peeled and diced  (preferably organic Granny Smith)

1 tablespoon fresh ginger root, finely grated

freshly crackled pepper 

2 teaspoons pepper hot sauce (more if you like spicy)

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest

1 tablespoon soy sauce

1 tablespoon scallions, sliced (white and green parts)

2 to 3 tablespoons cilantro leaves, chopped

Spicy Mayo Spread (See the recipe below)
Cole slaw for garnish (optional)

Sweet Chili Sauce to taste for garnish (It's a MUST or the burgers won't be tasty without the sauce)

Spicy Mayo Spread
1/2 cup light mayonnaise, mixed with 1 teaspoon hot sauce.

Directions:

Add the ground chicken in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat.  Divide the mixture into 4 regular-size patties.  Chill in refrigerator for at least 1 hour or more (this step is necessary to firm the patties so they hold their shape while cooking---no egg to bind them in this recipe)  

Preheat a heavy frying pan over medium heat. Add EVOO and add patties to hot oil (don't crowd). Cook for 6 to 7 minutes on each side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked.  Transfer them to a plate and keep warm by tenting with foil.

To assemble, toast buns halves until golden.  Spread the spicy mayo over toasted bun bottoms.  Place a pattie over spicy mayo; top with cole slaw (optional) and sweet chili sauce.  Repeat with the remaining patties and serve immediately.  Enjoy!