Preheat griddle to medium high on two zones.

Bring a small pan of water to a boil.

Wash and dry the fresh produce. Chop the chives and parsley and set aside. Cut 6 thin slices of red onion, saving the remaining onion for another recipe. Using a bread knife, slice the hamburger buns in half. Trim the asparagus spears. Set aside.

Add the trimmed asparagus spears to the boiling water and cook for 3 minutes until bright green and crisp. Remove from pan and rinse under cold water. Then set aside.

In a bowl, combine the Signature Farms ground beef with 2 tbsp of worcestershire sauce, the Old Bay seasoning. Using your hands, mix well to combine. Form the ground meat into two ½ pound patties. Set aside on parchment paper and sprinkle salt and pepper on both sides.

In a bowl, combine the egg, half the mayonnaise, half the dijon mustard, remaining 1 tbsp of worcestershire and half the hot sauce and whisk until well blended.

Open and drain the crab meat and transfer it to a second bowl. Pick through to ensure no shells remain. To the crab add the panko breadcrumbs and parsley and gently combine. Pour the egg & mayo mixture into the bowl of crab and using a rubber spatula, carefully fold the ingredients together until just combined.

Using your hands, form the crabmeat mixture into two patties. Set aside on parchment paper.

In a small bowl, combine remaining mayo, mustard, hot sauce, the juice of ½ a lemon, pressed garlic clove, onion powder, cayenne and chopped chives and stir until well combined. Set this remoulade aside for serving.

On the hot griddle, place the burger patties on one zone, allowing to cook while turning frequently until the internal temperature reaches 155*.

While the burger is cooking, spread a tablespoon of vegetable oil on the second zone and begin cooking the crabcakes. Flip carefully and cook until the internal temperature reaches 155*.

On the third zone, cook the Signature Farms Potatoes OBrien according to directions.

When the burger has reached 155*, remove from the heat and tent loosely with foil on a cutting board. Toast the sliced bun on the griddle.

Assemble the brunch burger by first spreading remoulade on both the top and bottom bun. Add a generous handful of baby arugula to the bottom bun, topped with the burger patty and then the crabcake. Top with red onion slices and more remoulade if desired.

Serve your surf and turf brunch burgers with asparagus, fresh fruit from the Safeway produce department and griddled potatoes.