Ginger-Citrus Burger With Dijon Crab Topping

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Crab Topping:
6 1/2 ounce can of high quality white crabmeat, drained
2 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons Grey Poupon Dijon Mustard
1/2 teaspoon Seafood Seasoning
1/3 cup finely chopped green onion
2 teaspoons chopped fresh flat-leaf (Italian) parsley
2 pounds ground chuck
2 teaspoons freshly ground sea salt
1/4 cup Sutter Home Sauvignon Blanc
2 teaspoons fresh garlic, minced
1 1/2 teaspoons grated gingerroot
1 teaspoon finely grated lime zest
1/2 teaspoon cayenne pepper
Vegetable oil, for brushing on the grill rack
6 sesame seed buns, split
6 romaine lettuce leaves
12 California avocado slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the crab topping, fold the ingredients together gently until thoroughly incorporated. Do not overmix. Set aside. To make the patties, combine the ground chuck, salt, Sauvignon Blanc, garlic, ginger and lime zest in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Lightly sprinkle the cayenne pepper on each side of the patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5 minutes. Turn the patties and spread 2 tablespoons of the crab mixture on each patty top. Continue to cook for 5 to 7 minutes until the beef is cooked to medium. During the final minutes of grilling the patties, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with a lettuce leaf and 2 slices of avocado. Add the crab-topped patty and bun top. Serves 6.