Ingredients

• 1 pound ground chicken
• 1/2 pound Mexican style chorizo sausage, removed from casing
• 1/2 pound sea scallops, chopped
• 1 tablespoon tomato paste
• 3 cloves garlic, finely chopped
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 20 mini rolls
• 10 butter lettuce leaves, torn in 1/2
• 4 plum tomatoes, thinly sliced
• 1 cup mayonnaise
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 (4-ounce) jar pimentos, finely chopped, juice reserved

Instructions

1. For the burger:
2. 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.
3. 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.
4. For the mayo:
5. Combine all the ingredients and the reserved pimento juice into a small bowl. Mix well until blended and serve with the burgers