RECIPES: Recipe Details

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Turf with Surf Burger

The Turf with Surf Burger brings together a classic combination in a new venue...a crab-cake stuffed hamburger. To make great even greater, it is enhanced with a rich cream sauce, flavored with Camembert cheese and Sutter Home Chenin Blanc.


Crab Cake mixture:
2 tablespoons red bell pepper, finely minced
2 tablespoons shallots, finely minced
1/4 cup fresh breadcrumbs
1 teaspoon fresh garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoons Old Bay Seasoning
2 tablespoons mayonnaise
8 ounces crabmeat, picked over to remove bits of shell
2 pounds ground sirloin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh garlic, minced
1 tablespoon steak sauce (any brand)
Camembert Cream Sauce:
¼ cup Sutter Home Chenin Blanc
1/3 cup heavy cream
9 ounces Camembert cheese, outer rind removed and cut into chunks
vegetable oil, for brushing grill rack
6 sourdough rolls, split
3 ounces pre-washed baby romaine lettuce


Pre-heat gas grill to medium-high heat, approximately 400 degrees F. To make the crab cake mixture, add red bell pepper, shallots, breadcrumbs, 1 teaspoon garlic, 1 teaspoon salt, ¼ teaspoon black pepper, Old Bay Seasoning, and mayonnaise; stir until well combined. Gently fold in the crabmeat and separate into 6 equal portions. To make the patties, combine the ground sirloin, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic, and steak sauce in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 12 equal portions and form the portions into very thin patties, sized to fit the rolls. Spread an equal portion of the crab mixture in the middle of 6 patties. Cover each patty containing the crab mixture with one of the remaining 6 patties (that do not contain the crab mixture). Press around the sides to seal and re-form the patties, if needed, to fit the rolls. To make the Camembert Cream Sauce, add the Sutter Home Chenin Blanc to a 2-quart, fireproof saucepan with a lid and place on the grill rack, uncovered. Bring to a simmer and cook until wine is reduced in half, about 6 to 8 minutes. Add the heavy cream and Camembert cheese to the reduced wine and cook approximately 3 minutes, or until the cheese is melted (remove from heat if begins to scorch or boil). Cover and set aside. To cook the patties, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook each side 4 to 6 minutes, or until internal temperature reaches 160 degrees F when tested with an instant-read thermometer. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 tablespoon of the Camembert Cream Sauce on the bottom cut side of each roll, followed by ½ ounce of baby romaine lettuce on each roll bottom. Top the romaine with a cooked patty then spread 1 tablespoon of the Camembert Cream Sauce on top of each patty. Add the roll tops and serve. Makes 6 burgers


If baby romaine lettuce is not available, baby field greens or bib lettuce make a fine substitute. Please note that salt, garlic and black pepper are used more than once in this recipe and the quantities are noted in the instructions to avoid confusion