Wine Varietal: Cabernet Sauvignon
My inspiration was the filet mignon topped with buttery crab meat that is served at steak houses.I wanted to create that same flavor profile on my grill at home so I could share it with my family at barbeques.
1 tablespoon butter
1/2 tablespoon flour
3/4 cup half and half
1 pinch pumpkin pie spice
1 pinch cracked black pepper
4 ounces shaved Parmesan cheese
4 ounces fresh crab ( six legs)
1 pound ground chuck 80/20
1/2 pound ground sirloin
3/4 cup BBQ sauce
1 red onion
6 wheat buns
Melt butter in a skillet or sauce pan and add flour. Cook on medium low heat for one minute then add half and half, pepper and pumpkin pie spice. Let simmer on medium high heat until sauce starts to thicken â€“ about 3 minutes. Stir in cheese and remove from heat. Let sauce cool to room temperature, and then add crab.
Combine chuck, sirloin, and Â½ BBQ sauce in a bowl. Make 12 small patties. Place one tablespoon of cooled crab/Alfredo filling in the center of six of the patties, then cover with the remaining and press the edges together. You should have six large patties. Season both sides of each burger with McCormick grill seasoning, Â¼ teaspoon per side
Grill the burgers over medium high heat approximately 8 minutes per side or until well done. Top each burger with one teaspoon of BBQ sauce, shaved Parmesan, and one onion ring. Cover the grill to melt the cheese. Once the cheese has melted (2 -3 minutes) remove from the grill and serve on wheat buns.