The “Fun in the Sun” Crablicious Burger

Ingredients

“Fun in the Sun” Mayonnaise:
1 cup mayonnaise
2 teaspoonsOld Bay Seasoning
1 teaspoon Worcestershire sauce 1 tablespoon
Grey Poupon® Dijon Mustard
½ teaspoon freshly squeezed lemon juice
Crablicious Burger Patties:
2 eggs ½ cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon Grey Poupon® Dijon Mustard
1 ½ teaspoon baking powder
1 ½ teaspoon Old Bay Seasoning
1 ¾ cup of panko Japanese bread crumbs
24 oz 100% real pasteurized jumbo lump crab meat, picked over for shells and cartilage
Seasoned Parsley:
½ cup Italian flat-leaf parsley
¼ teaspoon Old Bay Seasoning
Caramelized Red Onions:
2 red onions, sliced and cut into quarters
2 tablespoons Colavita extra virgin olive oil
4 teaspoons Colavita balsamic vinegar
2 teaspoons sugar
6 thick cut strips of bacon
6 sesame buns, split
Garnish: 6 Toothpick Umbrella sticks
6 Lemon wedges

Instructions

DIRECTIONS Preheat a gas grill to medium high heat (400°). For the “Fun in the Sun” Mayonnaise. Mix all of the ingredients together. Cover and place in refrigerator until ready for use. For the Crablicious burger patty. Combine all of the ingredients together except for the panko Japanese bread crumbs and crab meat. Stir well. Gently stir in ¾ cup of the panko Japanese bread crumbs. Then, gently fold in the crab meat. Next, fold ¾ cup of the panko Japanese bread crumbs. Make six equal size patties. Coat the top and bottom of the patties with the remaining panko Japanese bread crumbs. Place the patties between fish grilling device. Place the entire device with the patties in the refrigerator for approximately 30 minutes. For the Seasoned Parsley. Combine all of the ingredients together. Finely chop the mixture. Save in a bowl until ready for assembly of the burger. For the caramelized red onions. Combine the Colavita extra virgin olive oil and onions together. Make sure that all of the onion slices are well coated. Then, add the Colavita balsamic vinegar and sugar. Again, make sure that all onion slices are well coated. Place in a small skillet and cover. Place the skillet over the grill, stirring every 5-10 minutes. Adjust the temperature to maintain the heat between 350° to 400°. (Medium heat for back, center, and front burners.) Caramelizing the onions usually takes about 30-40 minutes, depending how well the heat is maintained. When the onions are done. Remove from the grill. Set aside until ready to assemble the burger. At the same time, the bacon can be prepared on the grill in a medium sized skillet. Cook until crispy. Remove the strips from the skillet. Save the bacon drippings!!! Finely chop the bacon. Save the bacon bits in a bowl until ready for assembly of the burger. Continue to cook the onions. When the onions appear almost done (about 10 minutes left of cooking), begin grilling the crabilicious burgers. Make sure the grill is well heated at approximately 400°. Place the fish grilling device with the patties on the grill. Grill each side 5-7 minutes, until golden brown on the outside and toasty warm on the inside. Split the sesame buns. Coat the inside with the bacon drippings. Place over grill to lightly toast. To assemble the burger. Place the bottom bun on the serving plate. Sprinkle equal amounts of the seasoned parsley and chopped bacon on to the bun. Then, place the crabilicious burger patty. Spoon a generous amount of the “Fun in the Sun” mayonnaise. Place equal amounts of the caramelized red onion over the mayonnaise. Cover with the top bun. Garnish with the toothpick umbrella stick through the lemon wedge. Enjoy. Makes six burgers.