Chesapeake Bay Burger
2 lb ground chuck
1/2 lb lump MD blue crab
2 tablespoons Old Bay
1/3 cups finely chopped shallots
2 tablespoons Worcerstershire
Roasted Corn Sauce:
2 tablespoons olive oil
1/4 cup red onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups dry red wine – SH Cabernet Sauvignon
2 1/2 cups beef broth
1 1/2 cups corn kernels
1/4 teaspoon ground pepper
2 tablespoon beurre manie (2tablespoons butter worked to a paste with 2 tablespoons flour)
2 cups baby salad green mix
2-3 tablespoons vegetable oil, for brushing on the grill rack
6 good quality Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Patties: Thoroughly mix the ground chuck with chopped shallots, Old Bay seasoning, worcerstershire, salt and pepper. Next gently fold in the crab meat. Form into 6 equal patties sized to fit the rolls. Loosely cover and refrigerate while sauce is begun.
Sauce: Over med-high heat, in a fire proof saucepan, heat olive oil, add corn, onions and garlic and cook until soft. Add wine and broth. Simmer until reduced by 1/2. Season with pepper.
While sauce is reducing start grilling patties.
Lightly oil the grill grates. Place the burgers on the hot grates. After one minute turn grill to medium and grill for about 4 more minutes. Turn grill to med high and gently turn burgers. (brush with more olive oil if necessary) Grill one minute then turn to medium and grill for about 4 more minutes.
Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
Once sauce is reduced to half, remove from heat and immediately swirl or whisk in beurre manie to thicken sauce. Use immediately. (To hold the sauce, set the pan in a larger pan of lukewarm water.)
Place salad greens on bottom bun, place pattie on greens generously top with roasted corn and wine sauce.