Seahawk Burger

Seahawk Burger

5
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"What makes a burger Seattle-style? Flannel bun? Uh, no. Micro-brew on the side? Well, okay, probably. Espresso in the aioli? Yes! Don't knock it, it totally works! Just be careful the sauce doesn't get into your hipster beard. For best results, use Beecher's® cheese, Walla Walla onions, Chateau Ste. Michelle® red wine, and Starbucks® espresso. Cook the burgers in a skillet or outside on the grill, preferably in the rain. You hungry, bro?"
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Ingredients

40 m servings 833 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 833 kcal
  • 42%
  • Fat:
  • 58.9 g
  • 91%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.
  2. Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
  5. Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
  6. Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

Reviews

5

As a Seattle native and hawks fan since I was bit I had to try this amazing burger, the aolie was out of this world and everything came together so well, this is something I would have expected ...

Aolie was awesome, who would have thought a shot of expresso would marry the flavors!

I manage the kitchen in a sports bar. I scoured the internet for recipes for a Superbowl food special. I was a little worried that this burger wouldn't go over to well, I mean who orders a burge...

Great burger! I added some minced onion to the meat before cooking and also toasted the bun. The aioli was a huge hit with my husband and daughter. Go hawks!

Very mellow flavors that compliment each other well. I toasted my bun with a smear of butter. Would definitely make this again.