Surf and Turf Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


6 oz cooked crab meat, shredded
1 cup mayonnaise
9 oz fresh diced mango
9 oz fresh diced avocado
1 lemon, zested
18 oz ground sirloin
18 oz ground round
3 tbsp Sutter Home Merlot
1/4 cup fresh chopped parsley
1/4 cup minced shallot
2 tsp salt
1 tsp ground pepper
6 Kaiser rolls, split
6 large slices fresh red tomato
Vegetable oil, for brushing on the grill rack



Directions Prepare a medium-hot fire in a charcoal grill with a cover. To make the fruity crab salad, combine the crab, mayonnaise, mango, avocado, and lemon zest in a medium bowl. Stir to evenly mix. Set aside in cool place until ready to assemble burgers. To make the patties, place the ground sirloin, ground round, merlot, parsley, minced shallot, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. 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 preference, 5-6 minutes on each side. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, place a slice of tomato on each of the 6 Kaiser roll bottoms. Put beef patties on top of tomato slices. Evenly disperse the fruity crab salad on the top half of the roll. Place the roll tops on the patties and serve. Makes 6 burgers