A Taste Of The Chesapeake

Ingredients

• INGREDIENTS
• BURGERS
• 2 Pounds Grass-fed Beef
• 1 teaspoon prepared horseradish
• 3 Teaspoons crab seasoning divided
• 1 Cup fresh jumbo lump crabmeat
• 1/3 Cup garlic butter crackers crushed
• 2 tablespoons freshly chopped cilantro
• 2 tablespoons finely chopped green onion
• 2 tablespoons mayonnaise
• 1/2 teaspoon Dijon mayonnaise
• 1 teaspoon finely chopped lemongrass
• 6 brioche rolls toasted
• 6 slices smoked gouda cheese
• 1 Cup arugula
• 1 Cup baby spinach
• 1 heirloom tomato sliced
• BAY AIOLI
• 1/2 teaspoon finely minced garlic
• 1 teaspoon Dijon mustard
• 1/4 Cup mayonnaise
• 1/2 teaspoon crab seasoning
• 1/2 teaspoon hot sauce
• 1 teaspoon freshly squeezed lemon juice
• PURPLE SLAW
• 1/2 Cup Bloody Mary mix
• 1/4 Cup avocado oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon prepared horseradish
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce
• 3/4 teaspoon celery salt
• 1/2 teaspoon Worcestershire sauce
• 2 Cups shredded purple cabbage
• 1 purple onion thinly sliced, and rings separated

Instructions

• BURGER
• Season the beef with the horseradish and 2 Teaspoons of crab seasoning.
• Divide into 12 burgers and refrigerate until ready to use.
• Add the crabmeat with the crackers, cilantro, crackers, green onions, mayonnaise, Dijon mustard, lemon grass and remaining crab seasoning and gently fold. Form into 6 patties.
• Divide the crab cakes among the 6 burger patties.
• Flatten the crab slightly.
• Place the remaining beef patty on the top of each crab cake and seal edges.
• Reshape as needed.
• Grill on medium high heat until internal temperature of beef reaches 160 degrees. 10 minutes per side.
• PURPLE SLAW
• In a small bowl, combine Bloody Mary mix, avocado oil, fresh lemon juice, horseradish, black pepper, hot sauce, celery salt and Worcestershire.
• In a separate bowl, combine the purple cabbage and onion.
• Add the Bloody Mary vinaigrette and toss.
• Set aside.
• BAY AIOLI
• Combine the minced garlic, Dijon mustard, mayonnaise, crab seasoning, hot sauce and lemon juice.
• To serve; take a toasted brioche roll, add bay aioli to bottom. Top with arugula, baby spinach and heirloom tomato. Add the burger, gouda, purple slaw and finish with more aioli.