Preheat the grill to medium heat, approximately 350 degrees F. Place the ground chicken, jasmine rice, panko, green onions, jalapeno, and ginger in a large bowl. Crack the egg into the bowl and add 1 tablespoon Bertolli® 100% Pure Olive Oil, and soy sauce. Mix the ingredients by hand until well combined.
Scoop 3 tablespoon portions of chicken mixture and roll into tight balls. Place on a foil-lined baking sheet. Press the balls flat with the back of a spatula, to 1/2 inch thick. Brush the tops with olive oil.
Cut the rolls in half and brush the insides with Bertolli® 100% Pure Olive Oil.
For the Asian Slaw:
Mix the napa cabbage, carrots, mung bean sprouts, mango and cilantro in a medium bowl. Drizzle with rice vinegar and Bertolli® Extra Virgin Olive Oil. Toss to coat, then season with salt and pepper to taste.
Grill the buns for 1 minute. Remove from the grill. Then place the chicken patties on the grill top-side-down and grill for 2 minutes. Brush the tops of the patties with oil. Flip, and grill another 2-3 minutes.
Smear the buns with wasabi mayo. Then add the chicken patties, and top with Asian slaw. Place the bun topper on the slaw and serve!