Chesapeake Bay Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

I live along the Chesapeake bay. Suculent, fresh and abundant seafood was my inspiration for this burger.


Spicy Crab Salad
½ cup Tabasco Spicy Mayonnaise
2 tablespoons chopped cilantro leaves
1 lime juiced
1-teaspoon kosher salt
½ teaspoon fresh ground pepper
1 pt lump crabmeat, picked over for shell and cartilage

The Patty
2 lbs ground chuck 8020 mix
2 tablespoons Tabasco Worcestershire Sauce
1 tablespoon Sutter Home Muscato wine
1/2 tablespoon salt
1 tablespoon pepper

Grilled Caramelized Tomato Topper
1 pt Nature Sweet Cherry Tomatoes
2-tablespoon Colavita olive oil
1/2-teaspoon salt
1/4-teaspoon pepper

Vegetable oil for brushing on the grill
6 slices gruyere cheese
6 Hawaiian Sweet Sandwich Rolls
3 cups prewashed arugula
6 slices of deli ham
1/3 cup chopped chives


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

For the crab salad, in a medium bowl combine mayonnaise, cilantro, lime juice, salt and pepper. Gently fold in crabmeat. Cover with plastic wrap and put in refrigerator for at least 30 minutes.

In a large bowl, combine chuck, Worcestershire sauce, wine, salt and pepper. Divide the mixture into 6 equal portions and shape each into a patty. Place the patties on a tray and refrigerate until ready to cook.

To make the caramelized tomato topper, put the tomatoes in a medium bowl and toss with the olive oil, salt and pepper. Put the tomatoes on a grill topper and grill 2-5 minutes shaking the topper occasionally until the tomatoes start to burst. Transfer to a plate and cover loosely with aluminum foil.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook patties for 7-9 minutes per side, or until the meat reaches 160 degrees. Add the cheese and cook until just melted. During the last few minutes of cooking, place the sandwich rolls cut side down on the outer edge of the grill rack.

To assemble the burgers, on each roll bottom, place equal portions of arugula and tomatoes. It is then followed by a patty, slice of ham, and then, an equal portion of crab salad. Garnish the crab salad with chopped chives. Add the roll top and serve

Makes 6 burgers.