Grilled Coastal Burger With Carolina Crab Cake & Meyer Lemon Dressed Red Cabbage Slaw

Ingredients

• Crab cake
• 4 1/2 tablespoons butter
• 1 large sweet yellow onion diced
• 1 small red bell pepper, seeded and diced
• 3 cloves of garlic, minced
• 2 Teaspoons brown sugar
• 1 teaspoon seafood seasoning
• 1/2teaspoon ground white pepper
• 1/2teaspoon fresh ground black pepper
• 1/4teaspoon crushed red pepper
• 1/4 Cup Sutter Home White Zinfandel
• 1/3 Cup heavy cream
• 1 pound fresh lump crabmeat, drained & picked over for shells
• 1 1/2Cups Panko breadcrumbs
• 2 eggs
• Slaw
• 1/4 Cup fresh squeezed Meyer lemon juice
• 1/3 Cup
• Extra Virgin Olive Oil
• 1/2 teaspoon Kosher salt
• 2 1/2 Cups shredded red cabbage
• 1 small sweet yellow onion, cut in half and thinly sliced
• Patties:
• 2 1/4 Pounds freshly ground beef chuck
• 2 1/4 Teaspoons kosher salt
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon ground black pepper
• 1 teaspoon white pepper
• 6 good quality Kaiser rolls, split

Instructions

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
• To make the crab cakes melt 1 1/2tablespoons butter in a 10-inch fireproof skillet placed on the grill. Add the onion and bell pepper.
• Cook, stirring occasionally until the onions are softened and golden in color, about 10 minutes. Add garlic, brown sugar, seafood seasoning, white pepper, black pepper and crushed red pepper. Cook for another two minutes, stirring constantly.
• Add Sutter Homes White Zinfandel and allow to cook till wine is almost absorbed about 5 minutes.
• Add cream, crab meat, and 3/4Cups Panko breadcrumbs. Remove from heat and transfer mixture to a large mixing bowl. Allow mixture to come to room temperature. In a separate bowl, beat the two eggs and stir them into the cooled mixture.
• Take a quarter Cup crab mixture at a time and form it into a ball then flatten into a patty. Coat well with panko breadcrumbs.
• Melt 1 1/2tablespoons butter in a large fireproof skillet placed on the grill, Add three to four of the crab cakes and cook for 3 to 4 minutes on each side or until crab cakes are golden brown.
• Transfer crab cakes to a plate.
• Melt the remaining 1 1/2tablespoons butter in the skillet and cook the remaining crab cakes as you did the first batch.
• It is best to keep crab cakes warm until ready to assemble burgers
• To make the slaw, whisk the lemon juice, olive oil, and salt together in a small bowl. Combine red cabbage and onions together in large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside until ready to assemble burgers.
• To make the patties, sprinkle half the salt onto the chuck then shape into 6 equal size round patties.
• Brush olive oil over entire surface of patties. Sprinkle with the remaining salt, white pepper, and black pepper, making sure to coat on all sides.
• When the grill is ready, place patties on the center of the grill, cover and cook for 4 to 6 minutes on each side, for medium rare to medium burgers. Remove cooked patties from grill and allow them to rest a few minutes before assembling. While patties are resting place the rolls cut sides down on the outer edges of the rack or upper rack of grill to toast lightly.
• To assemble the burgers, place a patty on each bun bottom and top with a crab cake and a generous portion of slaw
• Add the bun tops.
• Cut in half and serve.
• Placing two skewers into the burger before cutting will help hold it together.