1 6ozcan of crab meatcompletely drained (I used Bumble Bee Fancy White)
Panko bread crumbs
Olive oil
Instructions
Hatch Gruyere Burgers with Bacon
Combine the ground beef, onion, salt, and pepper together and form 5 to 6 balls. Split each ball in half and form a 4" patty by pressing each half onto a piece of waxed paper. Put two slices of Gruyere cheese onto the center of one-half. Place the patties together with the cheese in the middle, and press together to form one patty.
Slice the chilies to fit the burger. Drizzle them with olive oil, salt, and pepper. Set aside.
Butter the inside each half of the hamburger buns set aside.
Grill each burger to preferred doneness. Grill chilies until just slightly soft, 4 to 5 minutes. Grill buns until toasted.
Assemble by putting the burger on the bun, topped with tomato, chili, and bacon.
Crab & Havarti Stuffed Portobello Mushrooms
Preheat the broiler of an oven.
Wipe any debris from the mushroom, and using a spoon, remove the stem and gills from the caps.
Brush the outside of the cap with olive oil and fill each with crab meat. Top with thinly sliced Havarti with Dill cheese. Sprinkle top with Panko crumbs.
Place 6 to 10 inches under a broiler. Cook for 5 to 6 minutes. Watch carefully. Mushrooms are done when Panko is a golden brown.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.