New England Tidal Wave Burger

Serves 6
Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground chuck (80% lean)
3 tablespoons unsalted butter, softened
2 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 teaspoon ground black pepper

1/2 cup mayonnaise
1/2 cup cream cheese
1/4 cup fresh lemon juice
2 tablespoons capers
1 tablespoon country grainy mustard
1 tablespoon apricot jam
1/4 cup crushed roasted seaweed snack sheets, crumbled

1 cup fresh watercress leaves
1/2 cup chopped celery
1/4 cup diced red onion
2 tablespoons jalapeno pepper, chopped
1/2 cup ripe tomato, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon sea salt

1/2 pound lump crabmeat
Vegetable oil, for brushing the grill
1 (7 ounce) Président Brie wedge, sliced
6 King’s Hawaiian Original Hawaiian Sweet Hamburger Buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine all of the ingredients in a large bowl. Mix thoroughly but gently and form into 6 burger patties to fit the rolls. Cover and refrigerate.

To make the lemon caper mayonnaise, thoroughly mix all of the ingredients in a small bowl. Cover and refrigerate.

To make the watercress salad, combine all of the ingredients in a medium bowl. Cover and refrigerate.

Mix the crabmeat with 2 tablespoons of lemon caper mayonnaise in a medium bowl. Cover and refrigerate.

Brush the grill rack with vegetable oil. Place the patties on the grill and cook to desired doneness, about 4 minutes per side for medium-rare. In the final 2 minutes of cooking, place the buns on the outer edges of the grilling rack to lightly toast.

To assemble the burgers, spread the inside of the toasted buns with lemon caper mayonnaise. Place a scoop of watercress salad on each bun bottom, followed by a scoop of crabmeat blend, a patty, and equal amounts of sliced Brie. Add the bun tops and serve.