To make the Mini Ginger-Scallion Chicken Burgers:add the egg to a large bowl and whisk lightly. Add half of the scallions and all remaining burger ingredients and use your hands to combine. Refrigerate for at least 15 minutes. Reserve the second half of the scallions for the dressing.
Now, grab a rimmed baking sheet. Place the asparagus, pineapple rounds, and halloumi slices on the baking sheet. Coat everything with olive oil, then season the asparagus and pineapple with salt and pepper. Sprinkle a little pepper on the Halloumi. Scooch everything over so that there’s room to add the burgers in a bit.
To make the Ginger-Scallion Dressing: stir all dressing ingredients together. Taste. Want it more vinegary? Salty? Add more of whatever you think is missing. I like my dressing really vinegary, but this is totally personal preference so make it work for you!
To make the Pepita-Coconut-Sesame Crunch: add sesame oil to a large nonstick skillet over medium-low heat. Add all of the Crunch ingredients and stir to coat. Cook, stirring every couple of minutes, for 10 to 12 minutes, until golden brown. *I like to cook this over low heat so that I can grill at the same time and not worry about burning it, but if you want to speed it up, cook over medium-high and stir continuously.
PrehePreheat your grill to medium-high (450°F).h (450°F).
To grill the burgers and grilled salad ingredients: grab the chicken mixture out of the fridge and form 10-14 mini burgers. Add them to the baking sheet with the rest of the grilled salad ingredients and lightly drizzle on both sides with oil.
Grease your grill by soaking a towel in a couple tablespoons of olive oil, grabbing it with tongs, and running it over the hot grill grates just before adding your ingredients.
Add everything to the grill in this order: pineapple, chicken burgers, asparagus, halloumi.
Grill the burgers and pineapple for 2 1/2 minutes on the first side, and 1 minute on the second side. Check a burger to make sure they’re done.
Grill the asparagus for 2 minutes, then flip (it’s hard to “flip” them - I just sort of roll them all around) and cook for an additional 2 minutes.
Grill the halloumi for 1 1/2 to 2 minutes, then flip and cook for an additional 1 1/2 to 2 minutes. It should be crispy but not too charred.
To assemble your platter: spread the lettuce over about half of the platter. Layer the burgers, pineapple, and halloumi over top. Layer on the avocado, pickled jalapeños, and fresh herbs if using. Place the asparagus off to the side. Sprinkle Pepita-Coconut-Sesame Crunch over everything and serve the Ginger-Scallion Dressing on the side.
Dig in!!!!!