The succulent , chin dripping, Virginia HAM burger with creamy crab salad and grilled caramelized tomato garnish AKA the surf and turf

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.


Chrissie’s creamy crab salad (the surf)
1/2-cup good mayonnaise
2 tablespoons Tabasco with chipotle
2 tablespoons chopped fresh flat leaf parsley
3 scallions diced
1 lime juiced
Kosher salt
Fresh ground pepper
1 pt lump crabmeat, picked over for shell and cartilage

Inside out patty (the turf)
1/4-cup peanuts
1/4-cup honey
2 tablespoons soy sauce
1/3-cup sweet onion grated
2 tablespoons Montreal steak seasoning
2 lbs ground chuck 80\20 mix
6 slices of spiral ham (I used Smithfield) NOT the salt cured country ham
President brand Wee Brie or 6 deli slices of Monterey Jack cheese

Grilled caramelized tomato garnish
1 pt grape or cherry tomato
2-tablespoon balsamic vinegar
2-tablespoon olive oil
1/2-teaspoon salt
1/4-teaspoon pepper

Vegetable oil for brushing on the grill
A spray bottle filled with apple juice for the flair ups
6 Kaiser rolls split
1/3 cup chopped chives



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

For the crab salad, in a medium bowl combine mayonnaise, Tabasco, parsley, scallions, limejuice, salt and pepper. Gently fold in crabmeat. Taste and adjust seasonings if necessary. Cover with plastic wrap and put in refrigerator for 30 minutes.

For the inside out burger, in a food processor combine peanuts, honey and soy. Pulse until the peanuts are small chunks. In a large bowl, add the peanut mixture, along with the onion and steak seasoning to the ground chuck. Using your hands, gently mix the ingredients together; do not over mix as this may result in a dense unpleasant burger. Divide the ground chuck into 12 equal portions and shape each into a loose ball. Form each of these balls into a patty. Lay one piece of ham and one piece of cheese on top of a patty and cover with another patty. Gently shape the meat around the filling, sealing it inside. Repeat with remaining beef, cheese and ham. This should make a total of 6 patties. Place the patties on a prepared tray and refrigerate until ready to cook.

Slice the tomatoes in half and put in a shallow bowl. Toss with vinegar, olive oil, salt and pepper. Arrange on a nonstick grill topper. Cook 5 to 10 minutes shaking the topper occasionally until softened and slightly caramelized. Transfer to a plate and cover loosely with aluminum foil

When the grill is ready, brush with oil. Cover and cook patties for 7-9 minutes per side. For health reasons my burgers will be cooked to at least medium, or until the meat reaches 160 degrees. If any flair ups occur spritz with apple juice. Place the buns cut side down on the outer edge of the grill rack to toast for 2-3 minutes.

To assemble the burgers, on each roll bottom place a patty; followed by an equal portion of crab salad. Garnish the crab salad with chopped chives and three or four grilled tomato halves. Add the roll top and serve

Yields 6 burgers.