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Seahawk Burger
Seahawk Burger
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create a championship burger with grass-fed beef, local cheese, wine, arugula, and Sriracha-espresso aioli for Seahawks fans.
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 sweet onion (such as Walla Walla), sliced
  • 8 ounces mushrooms, sliced
  • salt and ground black pepper to taste
  • 0.5 cup Washington state red wine (such as a Merlot or Syrah)
  • 4 (6 ounce) grass-fed ground beef patties
  • 0.5 cup mayonnaise
  • 0.5 teaspoon Sriracha sauce
  • 0.5 shot brewed espresso (such as Starbucks®)
  • 4 whole grain or artisan hamburger buns (such as Macrina Bakery®)
  • 4 slices Monterey Jack cheese (such as Beecher's® Just Jack®)
  • 1 cup farmer's market arugula, or more to taste
Instructions:
  • In a large skillet over medium-high heat, sizzle onions and mushrooms in oil until onions start to soften, approximately 5 minutes. Season with salt and pepper, and cook until caramelized, about 5 more minutes.
  • Add the red wine to the pan, allowing it to come to a vigorous boil while using a wooden spoon to scrape off the flavorful browned bits stuck to the bottom. Continue cooking and stirring until the wine has evaporated, approximately 2 minutes. Remove the pan from the heat.
  • Prepare your outdoor grill by preheating it to medium-high heat and gently oiling the grate.
  • Grill burgers until they are juicy and perfectly cooked, 8 to 10 minutes per side for medium well. Use an instant-read thermometer, ensuring the temperature reaches 150 degrees F (65 degrees C) in the center.
  • Combine mayonnaise, Sriracha sauce, and espresso in a bowl and whisk until smooth aioli forms.
  • Spread a generous amount of flavorful aioli on each hamburger bun. Layer a juicy beef patty on the bottom bun, crown it with a luscious slice of Monterey Jack cheese, add a quarter of the savory onion-mushroom mixture, sprinkle with 1/4 cup of fresh arugula, and seal the tower of deliciousness with the top bun. Repeat for each burger.

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