Tamarind Chile Jam Chicken Burger

INSTRUCTIONS

• 1 For the Tamarind Chile Jam, mix all ingredients in small saucepan. Bring to boil on medium-high heat. Reduce heat and simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Remove from heat. Set aside.
• 2 For the Roasted Cashews, preheat oven to 325°F. Mix cashews, 4 teaspoons of the prepared Tamarind Chile Jam, and 1 1/2 teaspoons of the Tamarind & Pasilla Chile Seasoning in small bowl until cashews are evenly coated. Spread on small foil-lined sheet pan.
• 3 Roast 20 to 25 minutes, until slightly caramelized, stirring halfway through cooking. Remove from oven. Sprinkle with additional Tamarind & Pasilla Chile Seasoning. Cool to room temperature. Coarsely chop cashews; set aside until ready to serve.
• 4 For the Spiced Chicken Burgers, mix ground chicken, lime juice and zest, sriracha, garlic powder, and ginger in medium bowl just until blended. Divide mixture into 4 equal portions and shape into patties, about 4-inches wide. Refrigerate 30 minutes.
• 5 Heat oil in large skillet on medium heat. Season burger patties evenly on both sides with kosher salt. Add burger patties to skillet. Cook 6 to 8 minutes per side, or until cooked through (internal temperature should reach 165°F). Brush burgers generously with some of the remaining Tamarind Chile Jam.
• 6 Spread cut sides of toasted rolls with aioli. Place burger patties on bottom half of rolls. Top each burger with jalapeños and cilantro. Spoon additional Tamarind Chile Jam over top and sprinkle with cashews. Finish with top half of roll.