Turf and Surf Surprise Burger with Grilled Poblano Chile and Double Dill Mayo

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Double Dill Mayo:
1/2 cup mayonnaise
2 Tbs. fresh, chopped dill weed
2 Tbs. finely chopped dill pickle
Surf surprise:
3 oz. package cream cheese
1 tsp. fresh squeezed lemon juice
2 tsp. worcestershire sauce, divided
1 tsp. creamed horsradish
1 can (6 oz.) crab, drained
2 green onions, finely chopped, white light green parts only Burgers:
2 pounds ground chuck
2 tsp. salt
1/4 cup corn meal
1 egg
2 Tbs. catsup
3 poblano chile peppers
vegetable oil for brushing
6 slices swiss cheese
6 large sourdough rolls, split



In a small bowl, mix together Mayonnaise, dill weed and chopped dill pickle. Set aside in a bowl of ice until ready to use. In a medium size bowl, whip cream cheese, lemon juice, 1/2 tsp. worcestershire sauce and creamed horsradish together until smooth. Add crab and chopped green onions. Set aside. In a large bowl, mix ground chuck, salt, corn meal, egg, catsup and the rest of the worcestershire sauce. Mix well but handle the mixture as little as possible to prevent compacting. Divided beef mixture into 6 equal round balls and make a deep depression in the middle. Fill the depressions with surf mixture. Bring the sides of the beef balls up over the top and press down to form a pattie. Let sit a few minutes. Cut the poblano chiles in half length wise and remove seed and stem. Brush both sides with vegetable oil. set aside. When the grill is ready to medium-hot, brush the grill with vegetable oil to prvent sticking. Place patties on the grill, cover and cook for 5 minutes on each side. During the last 3 minutes of cooking, place the chiles on the grill, cover and cook 1 minute on each side. Place the split side of the rolls on the grill. Place a poblano on each burger. Top each burger with Swiss cheese, cover and cook one more minute. Place burger between rolls halves. Spread double dill mayo. on the split side of top roll. Serves 6