Riding The Wave Surg and Turf Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Ingredients Lemon-Dill Mayo:
2/3 cup mayonnaise
2 tablespoons dried dill
Juice of 1 lemon
2 pounds ground chuck
2/3 cup Sauvignon Blanc
1 tablespoon minced garlic
1 tablespoon horseradish sauce
½ cup sweet onion, finely chopped
½ cup grated Parmesan cheese
 1 tablespoon seafood seasoning
2 teaspoons salt
2 teaspoons pepper
1 ½ cups lump crab meat
6 slices smoked Gouda
Vegetable oil for brushing on the grill rack
6 sweet onion burger buns
1 bunch arugula lettuce, washed and drained with large stems discarded



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayo combine all of the ingredients in a small mixing bowl and whisk together until smooth. To make the patties, combine the ground chuck, Sauvignon Blanc, minced garlic, horseradish sauce, sweet onion, Parmesan cheese, Old Bay seasoning, salt, pepper and lump crab meat in a large bowl. Mix well. Divide the mixture into 6 equal portions and roll into balls then form into patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to desired preference, 4 to 5 minutes on each side for medium. After you have flipped the patties, lightly brush vegetable oil on onion buns and place on grill rack until slightly toasted. To assemble the burger, on each bun bottom, place a patty, a generous amount of arugula. On bun top spread an equal portion of lemon-dill mayo. Place top of bun on arugula and serve.