RECIPES: Recipe Details

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Surf n’ Turf Louie Burgers

This burger combines the best of both the land and the sea to form the ultimate "surf n' turf" creation. My recipe was inspired by the famous Crab Louie salad which is said to have originated in either San Francisco or my hometown of Seattle. Although the name of the salad can be spelled Louie or Louis, it is usually pronounced LOO-ey. No matter what the spelling, combining the flavors of this famous crab salad with beef truly builds the ultimate "better burger"!

Ingredients 

Marinated Onions:
½ large sweet onion (such as Walla Walla or Vidalia) thinly sliced and separated into round rings
¾ cup Sutter Home® Sauvignon Blanc
Crab Louie Spread:
10 ounces pre-cooked, shelled, and chilled lump crab meat (preferably Dungeness)
1/3 cup favorite Thousand Island salad dressing
1 tablespoon Grey Poupon® Dijon mustard
3 tablespoons finely chopped flat leaf parsley, divided (1 tbsp. for the spread and 2 tbsp. for the patties)
1 teaspoon freshly grated lemon zest
Patties:
2 pounds freshly ground beef chuck, chilled
¼ cup Worcestershire sauce
½ cup sliced manzanilla pimento stuffed olives
Vegetable oil, for brushing on grill rack
6 slices (about 5 ounces) Colby Jack cheese
6 (4x4-inch) ciabatta sandwich rolls, split (4½-inch round soft Kaiser rolls may be substituted if unavailable)
5 tablespoons Colavita® Extra Virgin Olive Oil
3 cups loosely packed shredded iceberg lettuce
3 ripe Roma tomatoes, ends discarded, cut into 24 round slices
18 ripe California avocado slices (¼-inch thick)

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To marinate the onions, place onion rings in a shallow bowl. Cover with wine and let marinate, tossing occasionally, while preparing the burgers. To make the spread, combine crab, dressing, mustard, 1 tablespoon parsley, and lemon zest in a small bowl. Set aside. To make the patties, in a large bowl, combine beef, Worcestershire sauce, olives, and remaining 2 tablespoons parsley. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 minutes on each side for medium. Top each patty with a cheese slice during final minute of cooking. Remove burgers from heat and let rest on a sheet pan. Meanwhile, brush cut sides of the rolls evenly with olive oil. Place rolls, cut side down, on grill to lightly toast. To assemble the burgers, on the cut side of each roll bottom place ½ cup of the shredded lettuce, an equal portion of the onion rings (use a fork to drain the wine, discard wine), the patty, 4 tomato slices, and 3 avocado slices. Place an equal portion of the crab spread on the cut side of each roll top and spread evenly. Place each roll top on top of avocados. Slice in half diagonally and serve. Makes 6 burgers