Southwest Seafood Burger

Why this is a great local burger:
In Colorado the food is heavily influenced by Southwest flavors and ingredients. These burgers bring in many of the local ingredients and present a delicious change from a classic seafood patty. Often we get shrimp and scallops from the Texas Gulf Coast; and fresh is always appreciated.

Ingredients:

1-1/4 pounds peeled shrimp, large or extra large
1 pound scallops, patted dry, preferably not previously frozen
1 large egg white
2 tablespoons finely crushed pistachio nuts
2 medium cloves garlic, chopped coarsely
3 tablespoons Tabasco Chipotle sauce
1/3 cup red onion, roughly chopped
1 teaspoon minced and seeded habanero chile
1/2 cup cilantro leaves, snipped, plus 1/4 cup torn leaves, loosely packed
1 cup day old corn muffin crumbs
3 tablespoons Colavita extra-virgin olive oil, plus more for brushing
sea salt and freshly ground white pepper
3 large firm tomatillos
1 large ripe avocado, pitted
2 lemons peeled & sliced, plus juice of one-half lemon
1/2 teaspoon sugar
2-1/2 tablespoons pickled jalapeno chiles, well drained and chopped
2 tablespoons pitted green olives, chopped
6 sesame seeded burger buns, or sesame seed rolls, halved

Instructions:

1) Prepare a gas grill for medium grilling, about 375 F. Pulse half the shrimp in a food processor until almost smooth but not a paste. Remove to a bowl. Add remaining shrimp , the scallops , egg white, pistachios and garlic. Pulse on and off until coarsely chopped, like minced meat. Add to the bowl. Mix with chipotle sauce, onion, habanero, snipped cilantro, muffin crumbs, 1 tablespoon olive oil , salt (about 1-1/2 tsp) and pepper to taste. Form into six 3/4″ patties, using a light touch. Brush on both sides with oil. Chill 15 minutes.

2). Oil grill grid. Place tomatillos on grill and cook until husks are charred, and tomatillos are still firm, turning frequently. Peel and slice; season with a pinch of salt and pepper.. Reserve. Brush avocado halves with olive oil and sprinkle with lemon juice. Place cut side down on grill. Sprinkle lemon slices with sugar; grill lemon slices and avocado halves until tinged with gold, 1-2 minutes . Scoop out avocado flesh and smash with lemon juice. Mash garlic and 1/4 teaspoon salt juice to a paste, combine with pickled jalapenos olives and avocado. Set aside.

3) Grill seafood patties until deep golden with a nice crust, about 4 minutes per side; avoid overcooking. Toast rolls lightly, cut side down a few minutes before patties are done.
Spread the avocado mixture on roll bottoms. Add spinach. then add lemon slices, seafood patties, sliced tomatillos and remaining cilantro. Drizzle with olive oil and close buns.
Serve with chilled Sutter Home Gerwurtztraminer