Chesapeake Bay Crab-stuffed Burger

For best results use Certified Angus Beef^® brand

2 pounds Certified Angus Beef^® ground chuck
1 teaspoon horseradish
3 teaspoons Old Bay Seasoning, divided
1 cup lump crabmeat
1/3 cup bread crumbs
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped green onions or chives
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon ground ginger
6 burger buns
Suggested toppings: remoulade sauce or lemon aioli, fresh lettuce or arugula, tomato

Season beef with horseradish and 2 teaspoons Old Bay seasoning. Divide into 12 patties on parchment paper and refrigerate.
Make crab stuffing by combining crabmeat with bread crumbs, cilantro, green onion, mayonnaise, mustard, zest, ground ginger and remaining teaspoon Old Bay seasoning.
Divide stuffing among six patties. Flatten crabmeat slightly, leaving about 1/2-inch around edge. Place remaining patty on top of each and seal edges by hand, reshaping patties as needed.
Pan-sear or grill on medium high to develop a crust on both sides. Transfer to cooler part of grill and cook until beef reaches internal temperature of 160° F. Serve on buns with suggested toppings.

No Nutritional Information Available

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