Maryland Burger

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 1/2 lb ground chuck
2 T seafood seasoning
3 T worcestershire sauce
1/2 c. frozen chopped spinich, thawed and well drained.
1/2 t. black pepper
1 t. seafood seasoning
1/4 c. mayonaise
1 T dijon mustard
1 T fresh parsley chopped
8 oz crab claw meat
Lg Tomato cut into 6 slices
6 thin slices cheddar cheese
6 Kaiser Rolls Tarter Sauce



1. Preheat grill to med.-high heat. 2. Combine first 5 ingredients 3. Mix well and shape into 6 equal patties. 4. Place patties on the grill and cook 6-8 minuted per side. 5. In a medium bowl combine old bay, mayo, mustard and parsley. 6. Toss in crab and combine being carful not to break up the crab meat. 7. Divide into six portions. 8. When burgers are in the last minute of cooking, place a portion of the crab mixture and a slice of cheddar on each patty. 9.Remove to a platter from grill when cheese has melted. 10.While burgers rest, Lightly toast split Kaiser rolls on grill. 11.To assemble, Place burger on each roll , top with a slice of tomato, spread tarter sauce on top and cover.