Surf and Turf Burgers with Pesto

12 ounces shrimp, peeled and deveined

12 ounces ground chicken, preferably thigh meat

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.

Serves four.

"Weber's Big Book of Burgers" by Jamie Purviance (Weber-Stephen Products LLC, 2014)