Spicy Summer Shrimp Burgers with Crisp Pancetta - Sutter Home Family Vineyards

Ingredients

• 1/2 cup mayonnaise (homemade or Hellman’s/Best Foods)
• 2 tablespoons prepared chili sauce
• Kosher or coarse sea salt
• Freshly ground black pepper
• 2 teaspoons kosher or coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon prepared horseradish
• 1 1/2 cups fresh corn (when cutting corn from cob, be sure to scrape cob with the back of knife after cutting off kernels to extract the “corn milk”)
• 2 pounds raw shrimp (any size), peeled, deveined, and coarsely chopped
• 3 tablespoons minced sun-dried tomatoes (blotted if packed in oil; or re-hydrated, drained and blotted if dry-packed)
• 1 tablespoon minced fresh tarragon
• 6 thinly sliced rounds of pancetta (bacon can be substituted)
• Grapeseed or other flavorless oil for brushing
• 6 challa or egg bread rolls, split
• Unsalted butter, softened, for spreading
• Butter lettuce, washed and dried
• 6 1/8-inch-thick beefsteak or other large tomato slices, sprinkled with salt and pepper to taste
• 12 thin avocado slices (peel and slice at last minute to prevent from turning brown), sprinkled with salt and pepper to taste