Crab Stuffed Portabella Beef Burgers


1. Portabella Mushrooms
2. Olive oil
3. Salt
4. Pepper
5. Lemon
6. Sutter Home Chardonnay
7. Worcestershire sauce
8. Cajun crab dip
9. Cajun seasoning
10. Sharp cheddar cheese
11. 2 pounds ground sirloin
12. Red onion
13. Onion soup mix
14. Onion Kaiser Buns
15. Garlic salt
16. Red leaf lettuce
17. Tomato


Crab stuffed Portabella:
6 large Portabella mushrooms cleaned and stem removed
½ cup olive oil
½ teaspoon Salt
½ teaspoon black pepper
1 teaspoon lemon juice, freshly squeezed
2 tablespoons Sutter Home Chardonnay
1 tablespoon Worcestershire sauce
1 12 ounce package Crab Dip
1 tablespoon Cajun seasoning
1 ½ cups shredded Sharp cheddar cheese

2 pounds ground sirloin
½ cup of red onion, finely chopped
(1) 1 ounce package of onion soup mix
½ teaspoon of lemon pepper
1 tablespoon Worcestershire sauce
½ teaspoon Cajun seasoning

Olive oil for brushing the grill rack
1 tablespoon garlic salt
6 onion Kaiser rolls

Red leaf lettuce




To make Crab stuffed portabellas combine the½ cup olive oil,½ teaspoon Salt, ½teaspoon black pepper, 1 teaspoon lemon juice, freshly squeezed, 2 tablespoons Sutter Home Chardonnay, 1 tablespoon Worcestershire sauce, ingredients in a zip lock bag. Shake well so that all spices have been saturated. Let marinate for approximately 15 minutes.

Preheat a gas grill to medium high.

Remove mushrooms from bag. Place on pan lined with aluminum foil. Place mushrooms cap side down on to pan. Spread enough Cajun crab dip to thoroughly cover the inside of the mushroom. Sprinkle lightly 1 tablespoon of Cajun seasoning over mushrooms. Sprinkle 1 ½ cups shredded sharp cheddar cheese over the six mushrooms. Thoroughly cover and pack the cheese into the crab dip. Brush grill with olive oil and place mushrooms on rack. Cook for 20 minutes on top rack of medium high grill. Check mushrooms often. Remove promptly, set aside.

To make the patties, combine the red onion in a food processor. Process until onions is finely minced. Pour ingredients in a large bowl. Add ground sirloin, onion soup mix, 2 teaspoons Cajun seasoning, and 2 tablespoons Sutter Home chardonnay. Mix thoroughly. Form into 6 equal patties, handling lightly to avoid compacting.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack cover and cook over medium heat, turning once after 6 to 7 minutes. Cook for 7-10 more minutes depending upon preferred temperature. Place mushrooms back on top rack so that they can be warmed. Split buns and brush with olive oil, lightly sprinkle 1 tablespoon of garlic salt on buns. Place the buns, cut side down, on the grill rack and grill until lightly toasted.

To assemble the burgers, remove buns from the grill and place on plates. Top each bun with a patty. Top patty with crab stuffed mushroom, red leaf lettuce, thinly slice of tomato, thinly sliced red onion. Add the bun tops and serve.

Makes 6 burgers