12 ounces shrimp, peeled and deveined
12 ounces ground chicken, preferably thigh meat
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6-8 tablespoons panko bread crumbs
3 tablespoons finely chopped red bell pepper
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
½ teaspoon granulated garlic
½ teaspoon pure chile powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 teaspoons store-bought pesto
Extra-virgin olive oil
4 whole-wheat buns, split
4 leaves butter lettuce
8 thin slices ripe tomato
Wrap the shrimp in paper towels and squeeze out the excess moisture. Roughly chop the shrimp into chunks of ¼ inch or less. Mix the shrimp with the remaining patty ingredients, starting with 6 tablespoons panko. Gently squeeze a bit of the mixture to see if it clumps; if not, add up to two additional tablespoons panko. Freeze for 5 minutes. Form eight patties of equal size, each about ½ inch thick.
Place four patties on a work surface and spread 2 teaspoons of pesto on top of each, leaving a ½-inch border. Center the remaining four patties over the tops, and press down until each double patty is about 1 inch thick. Pinch the edges together tightly, sealing in the pesto. Cover and refrigerate for 30 minutes to 2 hours.
Prepare the grill for direct cooking over high heat (450-550 degrees) and preheat a perforated grill pan.
Brush the patties with oil, place on the grill pan over direct high heat, close the lid, and grill for 4 minutes (do not move the patties). Turn the patties over and continue cooking until golden and firm, 4 to 5 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut side down, over direct heat.
Build each burger on a bun with a lettuce leaf, two tomato slices and a patty. Serve warm.
"Weber's Big Book of Burgers" by Jamie Purviance (Weber-Stephen Products LLC, 2014)