Chicken and the Sea Burgers with Feisty Fruit Sauce - Sutter Home Family Vineyards

Ingredients

• 2 oz roasted-garlic goat cheese room temperature
• 1 6-oz can lump crabmeat, rinsed, drained and chopped
• 6 T butter, room temperature
• 2 large scallions, sliced thin, both greens and whites
• 1/2 cup canned water chestnuts, drained and chopped fine
• 1 T dried crushed red pepper
• 1 teaspoon fresh minced garlic
• 2 tsp fine sea salt
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds ground chicken
• 1/2 cup Hot Mango Chutney
• 1/2 green Granny Smith apple, unpeeled, chopped fine
• Zest of 1 lime
• 2 T mayonnaise
• 6 large croissants, sliced (choose rounded ones if available)
• 18 leaves escarole, rinsed and patted dry