Sushi Bar California Crab Roll Burgers

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.


2 tsp. vegetable oil (for brushing grill rack)
2 tsp. sugar
1/8 cup seasoned rice vinegar
1/2 cup paper thin cucumber slices
1/2 cup mayonnaise
1 small ripe firm Hass avacado, peel and pit removed
1 1/2 tsp. fresh lime juice
2 tsp. sea salt
2 Tbsp. finely chopped pickled ginger
1/4 cup chopped cilantro
2 large eggs
1/2 cup panko
1/3 cup finely chopped green onion
1 pound can premium quality solid packed crabmeat
6 sesame hamburger buns, split
6 trimmed red leaf lettuce pieces



Prepare a medium hot fire in a charcoal grilll with a lid or preheat a gas grill to medium high then brush grill rack with the vegetable oil. In a small shallow bowl whisk together the sugar and vinegar, then add the cucumbers, toss to coat and set aside. In a medium bowl mash together with a fork the mayonnaise, avocado, wasabi paste, lime juice and 1/2 tsp. salt until smooth. Stir in the ginger and cilantro, cover with plastic wrap and set aside. In a large bowl beat the eggs then mix in the panko, green onion, and crabmeat. Form into 6 firm patties. Grill crab burgers until golden and cooked through but still moist about 4 to 5 minutes per side turning with a large metal spatula. During the last minute of grilling lightly toast cut side of buns on the outer edge of grill rack. To serve, drain liquid from cucumber, place crab burgers onto bottom halves of buns top with cucumber slices and a lettuce leaf. Spread avocado mixture onto cut sides of the top of the buns then place onto burgers.