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.
