Surf and Turf Chilean Seviche Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 1/2 pound ground sirloin
1/2 pound ground chuck
1/4 cup minced onion
3 tablespoons Chilean hot sauce
2 tablespoons minced garlic
1/4 cup white merlot
1 teaspoon salt
1 teaspoon pepper
Non stick cooking spray for grill

1 pound lump crab meat
1/8 teaspoon salt
1 cup fresh lime juice
1 tablespon lime zest
2 tablespoons chopped cilantro
1/2 cup red onion (finely chopped)
1 serrano chile (seeded and finely chopped)
1 haas avacado ( chopped )
1/2 cup chopped red bell pepper
1/2cup chopped yellow bell pepper

6 tablespoons mayonnasie
1 tablespoon horshradish
1 tablespoon ketchup
1 tablespoon dijon mustard

6 good quality kaiser rolls


Prepare seviche by combineing the crab meat, salt, lime juice and zest, cilantro, onion, and serano chili. Let set for 30 minutes in a cool place. Next add the red and yellow bell pepper and the avacado. Let set another 30 minutes.

While seviche is marinating, prepare the patties.
Combine the sirloin, chuck, minced onion, hot sauce, salt, pepper, garlic, and white merlot. From into 6 patties, but do not overwork meat. Heat grill to medium high. Spray generoulsly with cooking spray. Cook patties 4 minutes on each side.

Prepare aoili by combing the mayonnaise, ketchup, horshradish, and mustard.

Remove patties from grill. Place kaiser rolls on grill to slightly toast.

Assemble burgers by first putting aoili on bottom bun. Top with a pattie. Strain seviche in a strainer and place 1/6 on top of each pattie. Top off with top half of roll.