RECIPES: Recipe Details
Crab-Stuffed Burger with Wasabi Dry-Rub Seasoning
The juices in this upscale burger rendition are sealed in with a flavorful and sassy blend of spices.
6 1/2 ounce can of high quality white crabmeat, drained
2 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoon Grey Poupon Dijon Mustard
1/2 teaspoon Seafood Seasoning
1/4 cup finely chopped green onion
3 tablespoons wasabi powder
3 tablespoons dark brown sugar
1 tablespoon ancho chile pepper
4 teaspoons cayenne pepper
2 pounds ground chuck
2 teaspoons salt
1 tablespoon fresh garlic, minced
Vegetable oil, for brushing on the grill rack
6 sesame seed buns, split
2 tablespoons Grey Poupon Made With Horseradish Deli Mustard
3 cups mixed torn lettuces
6 thin slices fresh mango
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the crab filling, fold the crabmeat, olive oil, mustard, Seafood Seasoning and green onions together gently until thoroughly incorporated. Do not overmix. Set aside. To make the wasabi rub, mix rub ingredients well in a small bowl. Set aside. To make the patties, combine the ground chuck, salt and garlic in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the rolls. Place 2 tablespoons of crab mixture into the centers of six patties. Divide any remaining portion of the crab mixture evenly among the 6 patties. Spread the crab mixture to within 1/2 inch of the outside edges of the patties. Place the remaining patties over the crab-topped patties and seal edges. Pat wasabi rub generously over both sides of the sealed patties, using approximately 2 teaspoons of rub per side. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. To keep juices inside, do not press down on the patties with a spatula. During the final minutes of grilling the patties, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 teaspoon of deli mustard over the cut side of each roll bottom. Then place 1/2 cup of the mixed lettuce, a patty and the mango slice on each bottom. Add the roll tops and serve. Makes 6 burgers.
This combination of ingredients has been fun to sample and has proven to be a hit with our friends. Our favorite wine to pair it with is Sutter Home White Merlot.