Land & Sea Stuffed Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds of ground chuck
1 cup fat trimmed bacon (chopped)
½ cup chopped onions
½ cup of minced garlic
1 tablespoon granulated garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
¾ teaspoon cayenne pepper
1 large egg

9 ounces pasteurized blue crab meat
2 pinches of cracked black pepper
½ cup smoked Gouda, grated

Canola oil, for brushing on the grill rack
6 high-quality seeded hamburger buns, split
2 large tomatoes
1 head of romaine lettuce
2 tomatoes


Prepare a medium-hot fire in a charcoal grill with a cover
To make the patties, combine beef, trimmed bacon, onions, and minced garlic in a large bowl. Whisk granulated garlic powder, seasoned salt, onion powder, and cayenne pepper in small bowl to ensure seasonings are well blended and then add to patty mix. Whisk egg in small bowl and add to patty mix. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the buns.
In a small bowl combine crab meat with 2 pinches of cracked black pepper. Place 1 ½ tablespoon of crab meat in the center of 6 patties and spread but make sure to stay away from the edges. Evenly distribute the Smoked Gouda between the 6 patties with the crab meat. Place remaining patties on top and press edges tightly to seal.
When the grill is ready, brush the grill rack with canola oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 7 to 10 minutes on each side for medium to medium well. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a grilled patty on each bun bottom and top with a sliced tomato and lettuce. Add bun tops and serve.