“My Burger is so Refined. It’s one of them High-class Kind”

Ingredients

½ oz fresh tarragon leaves, remove stems
4 tablespoon Colavita olive oil
1 ¼ t. sea salt
2 ½ ground round
6 shallots, minced, about 1 cup
2 tablespoons Worcestershire sauce
2 tablespoons Cabernet Sauvignon
1 teaspoon black pepper, freshly ground
6 large, deep hamburger buns
3 oz. cream cheese, softened
â…” cup mayonnaise
½ t. Chesapeake Bay seasoning
1 lb. jumbo lump crabmeat
â…“ cup egg substitute Boston or bibb lettuce
Fresh heirloom tomato

Instructions

In a mini-food processor make tarragon oil: purée tarragon leaves, 3 tablespoons olive oil, and ¼ teaspoon sea salt. Set aside. In a large mixing bowl, place ground round. Add 4 minced shallots (about â…” cup), Worcestershire sauce, Trinchero Family Estates Cabernet Sauvignon, 1 teaspoon sea salt, and black pepper. Mix well and combine into 6 patties, about 4 inches wide and an 1 inch thick. Brush with tarragon oil. Set aside. Heat gas grill on one side to medium heat. Cut buns in half. Scoop bread from the middle of the top half of the bun, leaving ½ inch shell of crust. Toast the bottom of the bun on the grill, about 2 minutes. Combine cream cheese, mayonnaise, Chesapeake Bay seasoning, and 2 of the minced shallots (about 1/3 cup) in a deep-sided sauté pan or skillet. Heat over the grill until cream cheese is melted and the mixture is hot. Fold the crabmeat and egg substitute into the cream cheese mixture. Divide the crabmeat into the tops half of the six buns. Place buns with crabmeat mixture on a double layer of aluminum foil and tent with another layer of aluminum foil. Put on half of grill without heat, cover and cook for about 15 minutes until crabmeat mixture is set. Remove from heat, keeping tented. Oil grill with Colavita olive oil. Grill burgers over medium-high heat for about 4 to 5 minutes per side to desired doneness. Assemble burgers: Toasted bottom of bun, bibb lettuce leaves, slice or two of heirloom tomatoes, burger, and top of bun with crabmeat mixture.