Follow these steps for perfect results
ground chicken
Mexican style chorizo sausage
removed from casing
sea scallops
chopped
tomato paste
garlic
finely chopped
fresh parsley leaves
chopped
salt
freshly ground black pepper
mini rolls
butter lettuce leaves
torn in 1/2
plum tomatoes
thinly sliced
mayonnaise
chili powder
lemon juice
pimentos
finely chopped, juice reserved
Combine ground chicken, chorizo, chopped sea scallops, tomato paste, garlic, parsley, salt, and pepper in a large bowl.
Mix all ingredients well.
Form the mixture into small patties, about 2 inches in diameter.
Arrange the patties on a platter lined with waxed paper.
Cover the platter with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat the grill to medium-high heat.
Oil the grill grates to prevent sticking.
Place the patties on the grill and cook for 4 minutes per side, or until fully cooked.
Transfer the cooked burgers to a serving platter.
To assemble, place each burger on a mini roll.
Top with butter lettuce leaves and thinly sliced plum tomatoes.
Add a generous spoonful of spicy pimento mayo.
To make the mayo, combine mayonnaise, chili powder, lemon juice, finely chopped pimentos, and reserved pimento juice in a small bowl.
Mix well until everything is thoroughly blended.
Serve the burgers immediately.
Expert advice for the best results
For extra flavor, marinate the chicken mixture for a few hours before grilling.
Add a squeeze of lime juice to the burger mixture for brightness.
Toast the mini rolls for added texture.
Everything you need to know before you start
15 minutes
Burger patties can be prepared a day in advance.
Serve burgers on a platter with a side of spicy pimento mayo.
Serve with a side of Spanish rice or grilled vegetables.
Offer a variety of toppings, such as avocado and pickled onions.
A Spanish red wine that pairs well with savory dishes.
Discover the story behind this recipe
Fusion cuisine blending Spanish and American traditions.
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