Wine Varietal: Merlot
1/2 pound Dungeness crab meat or snow crab meat
1 cup mayonnaise
1- 7 ounce can artichoke hearts packed in water, drained and chopped
1/4 cup crushed saltines
1/8 teaspoon cayenne pepper
1 cup fresh spinach, coarsely chopped
1/4 cup fresh Parmesan cheese, grated
4 strips bacon, cooked and crumbled
¼ cup chopped mushrooms
2 lbs ground beef
2 Tbs minced garlic
¼ chopped red onion
2 Tbs red wine
2 Tbs Worcestershire sauce
1 tsp black pepper
½ C olive oil
¼ c chopped combination of fresh rosemary, chives, green oregano, basil, and lemon thyme
12 thin slices French bread
Heat gas grill to med high. In a cast iron or heat proof skillet, cook bacon. Mix crab, mayo, artichoke hearts, saltines, cayenne, spinach, Parmesan, bacon, and mushrooms in a bowl. Cover and refrigerate until you are ready to grill your burgers.
Combine olive oil and fresh herbs in a bowl, cover and set aside.
Mix ground beef, garlic, red onion, wine, Worcestershire sauce, and black pepper. Divide and patty into six patties.
In a cast iron Dutch oven or heat proof crock, place crab spread mixture on grill and heat until bubbly on the sides.
Cook patties for 5-7 min on each side until thoroughly cooked. Remove from heat or stack on top rack of grill.
Brush herbed olive oil onto each side of French bread. Turn grill to low and place bread on grill and heat for 3 min.
Remove bread. Assemble burgers by placing meat on slice of bread, topping patty with crab spread and top with slice of French bread.