Crabby Patty

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 6oz can crab meat
1/3 cup mayonnaise
1/2 cup Swiss cheese, shredded
1 Tablespoon fresh parsley and dill, chopped
2 Tablespoons Sutter Home Chardonnay
2 teaspoons fresh lemon zest
3# ground chuck
2 teaspoons kosher salt
1.5 teaspoons black pepper
2 Tablespoons Worchestershire sauce
2 cloves garlic, minced
1 Tablespoon fresh basil, chopped
Vegetable oil, for grill rack
12 garlic bread slices, ½ inch thick
6 leaves romaine lettuce
6 tomato slices, 1/4 inch thick
1 Haas avocado, diced fine



Pre-heat gas grill to 350 degrees Fahrenheit. To make crab topping combine crab, mayonnaise, Swiss cheese, herbs, Chardonnay and lemon zest in a small bowl. Stir until well combined. Cover until ready to use, stirring at least once to blend flavors. To make patties place chuck in a large bowl and sprinkle with salt and pepper. Add Worcestershire, garlic and basil. Mix until just combined – do not over mix. Separate burger mixture into six equal portions and form into patties sized to fit the garlic bread. When the grill is ready, brush the grill rack with vegetable oil. Add patties, cover and cook (flipping only once) until desired doneness, 5-8 minutes each side for medium. When patties are almost done, add a generous amount of crab topping to each patty, cover and cook until heated through, about 2 minutes. When patties and crab topping are almost done, add the garlic bread slices to the outside of the grill. Toast for 1-2 minutes, turning once. To assemble, top six slices of garlic toast with a lettuce leaf, tomato slice, avocado and patty. Add additional slice of garlic toast on top and serve.