Beefless Burgers

In the June issue of Women’s Health magazine, I have a spread of beefless burger recipes for the grill this summer. I think the stuffed portobello burgers with caramelized onions are my favorite. For space reasons, the crab burgers below did not make the pages. It’s an excellent burger recipe, so I wanted to share it. Instead of crab in a tin, you could also use fresh crab which would probably make these even more delicious.

Corn Studded Crab Burgers with Curry Mayonnaise

Ingredients:
2 6 oz cans crab meat, drained
1 cup corn kernels
½ cup bread crumbs
½ cup + 3 Tbsp low-fat mayonnaise
1 egg, lightly beaten
2 tsp spicy mustard
2 green onions, white and green parts, thinly sliced
Juice of ½ lemon
Salt and pepper to taste
Few dashes hot sauce (optional)
2 tsp vegetable oil
1 tsp curry power
1 tomato, thinly sliced
1 cup baby spinach
6 100% whole-grain buns

Instructions: 
Preheat grill to medium. In a bowl, combine crab, corn, bread crumbs, 3 tablespoons mayo, egg, mustard, green onions, lemon juice, salt, pepper and hot sauce if using. Form into six equal sized patties. Brush each with vegetable oil and grill for 3-4 minutes per side, or until well browned. Meanwhile, mix together ½ cup mayo with curry powder. Place crab burgers on buns and top with curry mayo, tomato slices and spinach.

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