Season ground chuck with horseradish and lemon pepper. Divide into eight patties. Make crab stuffing by combining crabmeat with cilantro, cracker crumbs, mayonnaise, mustard, zest, Old Bay, onion and ginger. Divide stuffing among four patties. Flatten crabmeat slightly, leaving about 1/2-inch around edge. Place remaining patty on top of each and crimp edges with fork. (Burgers may need some reshaping.) Grill on medium high to internal temperature of 160°. Serve on burger buns.