A 95/5 ground sirloin/lamb mixture, marinated and seasoned is baked for a short run to solidify the huge 1/2lb patty. Then it's transferred to the grill for the final grill marks and perfect temperature. The patties are stuffed with Jalapeno Havarti before cooking and as the cheese melts it starts to drip out of the burgers giving it the name, "Dripping Donna's". Oh, and we are not done yet. Inside we have steamed Alaskan King Crab legs to perfection, stripping all the meat away from the shell. A lemon-dill mayo is whipped up adding the chunk crab to the spread. As the burger comes off the grill and onto the fresh baked bun, its topped with the King Crab relish. The first bite is something to behold. Served with a chopped veggie slaw and a Guiness Porter.
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