Ingredients Jump to Instructions ↓

  1. 1 pound ground chicken

  2. 1/2 pound Mexican style chorizo sausage , removed from casing

  3. 1/2 pound sea scallops, chopped

  4. 1 tablespoon tomato paste

  5. 3 cloves garlic , finely chopped

  6. 2 tablespoons chopped fresh parsley leaves

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 20 mini rolls

  10. 10 butter lettuce leaves, torn in

  11. 1/2 4 plum tomatoes, thinly sliced

  12. 1 cup mayonnaise

  13. 1 teaspoon chili powder

  14. 1 tablespoon lemon juice

  15. 1 (4-ounce) jar pimentos, finely chopped, juice reserved

Instructions Jump to Ingredients ↑

  1. For the burger: Combine all the burger ingredients, except the rolls, lettuce and tomatoes in a large bowl and mix well. Form into small patties about 2 inches in diameter and arrange on a platter lined with waxed paper. Cover with plastic wrap and refrigerate until ready to grill. Preheat the grill to medium-high heat. Oil the grill grates and put the burgers on the grill to cook for 4 minutes per side. Transfer to a serving platter and serve on mini rolls with lettuce , tomato and spicy pimento mayo. For the mayo: Combine all the ingredients and the reserved pimento juice into a small bowl. Mix well until blended and serve with the burgers


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