Huli Huli Chicken Cobb Burger
Ingredients
- Burgers:
- 2 Pounds Ground Chicken, half dark meat, half white meat
- 1 Large Clove Garlic, minced
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 2 Tablespoons Low Sodium Soy Sauce
- 1 Teaspoon Grated Fresh Ginger Root
- 1/4 Cup Sliced Green Onions
- Huli Huli Marinade:
- 3/4 Cup Canned Pineapple Juice
- 1 Large Clove Garlic, minced
- 1 Teaspoon Grated Fresh Ginger Root
- 2 Tablespoons Low Sodium Soy Sauce
- 1/4 Cup Light Brown Sugar, packed
- 3 Tablespoons Chicken Broth
- 1/4 Teaspoon Whole Grain Mustard
- 2 Tablespoons Sliced Green Onions
- Cobb Melange:
- 1/2 Avocado, diced
- 4 Slices Bacon, cooked crisp and crumbled
- 2 Hard-cooked Eggs, coarsely chopped
- 1 Ounce Blue Cheese, crumbled
- 2 Tablespoons Light Mayonnaise
- 1 Teaspoon Fresh Lime Juice
- 1/8 Teaspoon Amber Agave Nectar
- 1/8 Teaspoon Sriracha or Hot Pepper Sauce
- 2-3 Tablespoons Canola Oil for oiling the grill
- 6 Slices each cut 1/4-inch thick from a Fresh Pineapple
- 6 Brioche or Hawaiian Sweet Hamburger Buns, split
- 2 Cups Mixed Field Greens
Instructions
- Burgers:
- Mix together, ground chicken, minced garlic, Kosher salt, onion powder, smoked paprika, soy sauce, grated ginger root and green onions.
- Form into 6 patties to fit the rolls.
- Place patties into a shallow non-reactive baking dish.
- Marinade:
- In a medium-small bowl, combine pineapple juice, minced garlic, grated ginger root, soy sauce, brown sugar, chicken broth, mustard and green onions.
- Reserve 1/4 Cup and pour remainder of marinade over patties in baking dish and refrigerate for at least an hour.
- Cobb Melange:
- In a medium bowl, combine diced avocado, crumbled bacon, chopped eggs and crumbled blue cheese.
- In a small bowl, stir together the light mayonnaise, lime juice, agave nectar and sriracha or hot pepper sauce and mix with the avocado mixture; cover with plastic wrap and refrigerate until ready to use.
- Prepare a gas grill for medium-high heat.
- Brush the rack with canola oil.
- Place patties on the rack, cover and cook for 4-5 minutes or until grill marks appear.
- Flip patties over and cook, covered, for 4-5 minutes longer or until juices of burger patties run clear.
- Remove patties from grill, cover with foil to keep warm.
- Meanwhile, place pineapple slices, which have been brushed with the reserved marinade onto grill.
- Grill for a minute or two then brush tops with the marinade and flip over to finish grilling for another minute or two.
- During the last several minutes of grilling the burger patties, place buns, cut sides down on outer edges of grill rack to lightly toast them.
- To assemble burgers:
- Place a burger patty onto bottom of each bun followed by a grilled pineapple slice.
- Spoon Cobb Melange evenly over top of each pineapple slice and place 1/3 Cup of field greens onto each; cover with top buns.