Surf-n-Turf Burgers

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Ingredients:

Patties:
2 pounds ground chuck
2 tsp. Weber Grill Creations Chicago Steak Seasoning
3 tablespoons Lea & Perrins Steak Sauce
3 large cloves garlic – minced
1/4 cup Sutter Home Pinot Grigio
1/4 cup Italian bread crumbs
2 tsp. fresh ground black pepper

1 pkg. Knorr Bearnaise Sauce Mix
1/2 stick butter
1/2 cup milk
1 lb. can jumbo lump crabmeat
1/4 cup Asiago cheese – grated

6 large poppy seed kaiser rolls
1/2 stick butter softened

1/4 cup Colavita olive oill for brushing on the grill rack

Instructions:

To make the patties, in a large bowl mix together ground chuck, Weber Grill Creations Chicago Steak Seasoning, Lea & Perrins steak sauce, garlic, Sutter Home Pinot Grigio, Italian bread crumbs and fresh ground black pepper. Divide the mixture into six equal portions and form the portions into hamburger patties.

Brush the grill rack with Colavita olive oil. Preheat grill to medium-high. Place patties on the rack, cover and grill until browned on the bottoms, 4-5 minutes. Turn the patties and continue grilling for another 5 minutes or until done to desired likeness. Remove to a large plate to set and cover with aluminum foil.

Over medium high heat, place a small cast iron skillet or fire-proof skillet on the grill. Add butter to skillet and melt. Add Knorr Bearnaise Sauce mix and milk and mix well with a fork. Cook over medium heat for 1-2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add the jumbo lump crabmeat to Bearnaise Sauce and carefully mix together with spoon.

Cut each poppy seed kaiser roll in half. With a butter knife, cover each roll with a light coating of butter. Place rolls on grill and lightly toast.

To assemble burgers, place the bottom half of your rolls on a large serving platter. Place burgers on top of rolls. Spoon jumbo lump crab/bearnaise mixture on top of each burger. Sprinkle grated Asiago cheese on top of each burger. Top with the other half of your kaiser roll and serve.