In a medium bowl gently combine ground chicken, 1/2 teaspoon salt and pepper.

Form chicken mixture into 4 equal patties.

Arrange patties on a parchment paper-lined baking sheet, cover loosely and refrigerate at least 1 hour.

Meanwhile, in a large bowl, whisk together vinegar, sugar, mustard, celery seeds and remaining pinch salt and set aside.

Combine corn and 4 cups water in a medium saucepan, and bring to a boil.

Reduce heat to a simmer and cook until corn is tender, about 5 minutes.

Drain well.

Return corn to the saucepan and add bell pepper, jalapeno and vinegar mixture.

Bring to a boil.

Reduce heat to a simmer and cook until vegetables are tender and most liquid has evaporated, about 15 minutes.

Serve relish warm, at room temperature or chilled.

Prepare a grill for medium-high heat cooking.

Cook burgers, turning once, until no longer pink inside, about 6 minutes.

To serve, spread mayonnaise on buns and top with burgers and corn relish.