Open-Faced Maryland Angus Imperial 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.


Ingredients – Crab Imperial

1 lb. Chesapeake Bay Backfin Crabmeat
¼ c. Mayonnaise
1 tsp. Chopped Pimento
1 tsp. Whole Capers
½ tsp. Worcestershire Sauce
1 tsp. Old Bay Seasoning
6 Drops Hot sauce
6 tbs. Mayonnaise
Salt & Pepper to Taste
Paprika & Sliced Lemon for Garnish

Ingredients – Angus Beef Burgers

2 lbs. Certified Angus Beef ® Ground Chuck
1 tbs. Grill Seasoning
Splash of Fresh Lemon Juice
4 Drops Liquid Smoke Seasoning
Salt & Pepper to Taste
6 Slices Sourdough Bread, Lightly Grilled with Olive Oil
Chives for Garnish



Instructions – Crab Imperial

Preheat grill using medium heat. Drain off all liquid from the crabmeat and using a large bowl, remove all cartilage and set aside. In a separate bowl, mix together mayonnaise, pimento, capers, Worcestershire, Old Bay and hot sauce. Pour mayo mixture over crabmeat and gently toss (don’t over-mix). Divide crab mixture between six lightly greased ramekins and top each with one tablespoon of mayonnaise. Place in the top grill rack at approximately 375°F. Coincide, if possible to complete cooking at the same time as the burgers for best results.

Instructions – Angus Beef Burgers

In a large bowl mix together the ground chuck, grill seasoning, lemon juice and liquid smoke. Form into six equal-sized patties, adding salt and pepper to taste. Grill until the burgers reach an internal temperature of not less than 155°F – or to your preferred desire of doneness. Lightly brush the bread with olive oil and grill using the available room remaining. Place each patty on a toasted slice of the sourdough and top with a ramekin of the crab imperial spooned out over the burger. Garnish with a sprinkling of paprika, several chives and a very thin slice of lemon.