RECIPES: Recipe Details

Rate This Burger 
No votes yet

Chesapeake Bay Burger

We are fortunate to live on the Cheasapeake Bay, with delicious local crabs in our back yard. Whenever there is a crab picking, you are sure to find corn on the cob. This burger also brings another southern favorite to your palate, polenta.


Lemon Parsley Aioli
1 cup mayonnaise
2 tbsp. flat leaf parsley, chopped
11/2 tsp. lemon zest

Creamy Polenta Cheese Sauce
1 cup water
1/4 tsp. salt
1/4 cup polenta
1 cup fresh corn kernels (approx. 2 corncobs)
1/4 cup milk
1/2 tsp. cayenne pepper
6 oz. butterkase cheese, cubed
1 tbsp. dijon mustard

2 lbs. ground chuck
4 scallions, chopped
2 tbsp. flat leaf parsley, chopped
1 tbsp. garlic, minced
4 tsp. Old Bay seasoning
1 tbsp. worcestershire sauce
3/4 cup lump crabmeat
2-3 tbsp. vegetable oil, for brushing the grill rack
6 kaiser rolls, split


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the aioli, whisk the mayonnaise, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside.
To make the creamy polenta cheese sauce, bring the water and salt to a boil in a medium nonstick fire proof skillet on the grill. Stir in the polenta, corn, milk, cayenne, cheese, and dijon mustard. Simmer for 13-15 minutes stirring frequently to prevent sticking. Place saucepan on the outer edge of the rack to remain warm.
To make the patties, combine the chuck, scallions, parsley, garlic, Old Bay, and worcestershire sauce in a large bowl. Gently mix with your hands and divide the meat into 6 equal portions. Divide each portion in half, resulting in 12 portions. Shape each portion into 1/2 inch thick patties. Make a slight indentation in the center of 6 of the patties to hold the crabmeat. Place 2 tbsp. crabmeat on each of the 6 indentations. Top the crabmeat with the remaining patties and gently but firmly encase the crabmeat.
When the grill is ready, brush the grill with the vegetable oil.
Place the patties on the rack, cover and cook until done to preference, about 5-6 minutes each side for medium. Duriing the last 2 minutes of grilling, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of lemon parsley aioli on the cut sides of the rolls, followed by the patty and 1/4 cup polenta cheese sauce. Add the bun tops and serve.


If the polenta cheese sauce becomes too thick before burgers are ready, add a little water to sauce.