Grilled Turf and Surf Burger with Lemon Garlic Aioli

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.


1/2 cup Garlic and Herb whipped cream cheese spread
6 ounces Dungeness Crab, fresh
4 ounces Salad Shrimp
1/2 cup Monteray Jack cheese, grated
1 cup mayonnaise
2 teaspoon shallot, micro grated
2 teaspoon lemon zest, micro grated
1 teaspoon garlic, micro grated
2 1 /2 pounds ground chuck
2 teaspoons seasoning salt
Vegetable oil for brushing on the grill rack.
6 Kaiser rolls, spilt
1 stick softened butter, for spreading on rolls
6 Romaine lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the seafood filling, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate. To make the aioli, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate. To make the patties, combine the ground chuck and seasoning salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form patties to fit the buns. Place equal amounts of seafood filling on the center of 6 of the patties. Cover the filling with the remaining 6 patties and press all around to seal the edges. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, spread the cut sides of buns with butter and place the buns, cut side down on the outer edges of the rack to toast. To assemble the burgers, spread aioli on cut side of each bun. On bottom bun place a lettuce leaf, and a patty. Add the bun tops and serve.