Grilled burger on a toasted brioche bun, topped with jumbo lump crabmeat and Hollandaise sauce.
1 burger patty of your choice
1 brioche bun, toasted
1 oz. cleaned jumbo lump crabmeat
1 teaspoon butter
As needed, lemon juice
2 oz. Hollandaise sauce, prepared or house-made
1. Cook burger to an internal temperature of 160°F. Place on bottom bun.
2. Sauté crabmeat gently in butter until warm. Add lemon juice to taste, then Hollandaise. Toss to combine.
3. Pour crabmeat Hollandaise over burger. Place the crown slightly offset.
4. Serve with house-made kettle chips.
Mix crabmeat with light mayonnaise flavored with lemon zest. Add shredded romaine to the build and substitute whole-wheat bun for the brioche.
Top burger with 2 slices thick-cut peppered bacon. Pour crab-meat Hollandaise over bacon and glaze under salamander.
Instead of crab in Hollandaise, top burger with a crispy fried crab cake and iceberg lettuce. Serve with horseradish ketchup.