Surf n’ Turf Louie Burgers - Sutter Home Family Vineyards

Ingredients

• ½ large sweet onion (such as Walla Walla or Vidalia) thinly sliced and separated into round rings
• ¾ cup Sutter Home® Sauvignon Blanc
• 10 ounces pre-cooked, shelled, and chilled lump crab meat (preferably Dungeness)
• 1/3 cup favorite Thousand Island salad dressing
• 1 tablespoon Grey Poupon® Dijon mustard
• 3 tablespoons finely chopped flat leaf parsley, divided (1 tbsp. for the spread and 2 tbsp. for the patties)
• 1 teaspoon freshly grated lemon zest
• 2 pounds freshly ground beef chuck, chilled
• ¼ cup Worcestershire sauce
• ½ cup sliced manzanilla pimento stuffed olives
• Vegetable oil, for brushing on grill rack
• 6 slices (about 5 ounces) Colby Jack cheese
• 6 (4×4-inch) ciabatta sandwich rolls, split (4½-inch round soft Kaiser rolls may be substituted if unavailable)
• 5 tablespoons Colavita® Extra Virgin Olive Oil
• 3 cups loosely packed shredded iceberg lettuce
• 3 ripe Roma tomatoes, ends discarded, cut into 24 round slices
• 18 ripe California avocado slices (¼-inch thick)