Cheddar Crab New-Burgers with Roasted Pepper Spread

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Cheddar Crab Newburg Compound:
8 ounces refrigerated sharp cheddar cheese spread
1 tablespoon unsalted butter, softened
2 tablespoons Sutter Home White Merlot wine
1 teaspoon lemon juice
1/8 teaspoon nutmeg
pinch of kosher salt
3/4 cup jumbo lump crabmeat, picked free of shells
Roasted Red Pepper Spread:
1 roasted red pepper, chopped (from a jar)
1/4 cup Dijon Mustard
pinch of kosher salt
Beef Patties
2 lbs ground chuck
1 small rib celery, minced (approximately 2 tablespoons)
1/2 red pepper, minced (approximately 1/2 cup)
1/2 red onion, minced (approximately 1/2 cup)
2 tablespoons grill seasoning Steak Seasoning
Vegetable oil, for brushing the grill rack
 6 potato rolls



Prepare the Cheddar Crab Compound Combine the following ingredients: sharp cheddar cheese spread, butter, wine, lemon juice, nutmeg, and salt until all are incorporated. Add in the crab. Refrigerate until ready to use. Prepare the Red Pepper Spread Puree the following ingredients until smooth: roasted red pepper, mustard and salt. Set aside until ready to assemble the burgers. Preheat a gas grill to medium-high heat. Prepare and Grill the Burgers In a large bowl, lightly combine the following ingredients: ground chuck, celery, red pepper, red onion, and grill seasoning. Form the meat mixture into 6 large patties about ½-inch thick. When the grill is preheated, brush the grill with oil to keep the meat from sticking. Place the patties on the grill and cook for approximately 4 minutes on one side. Flip the burgers and grill for approximately 4 more minutes, or until medium. Before removing from grill, top each burger with a large scoop of the cheddar crab compound and close the grill lid until cheese is just melted. Remove the burgers from grill. Assemble the Burgers Place the potato rolls cut side down on the grill, away from the flame, until toasted. Remove from grill. Smear the cut side of each roll with the roasted pepper spread. Top each bottom roll with a beef patty covered in the melted cheddar cheese and crab topping and serve.