Brewin’ with Brandi: Seahawk Burger
This entry was posted on June 6, 2014.
Recently, the Seahawks have been a pretty deal around these parts. They did win the Super Bowl after all. Not ones to fall behind on a trend, we decided to celebrate their success by creating our own yummy treat – the Seahawk burger!
What makes this burger special? It has espresso in it! What, you thought we’d make something that didn’t involve coffee? Besides espresso, this burger contains the usual ingredients you would expect to find. To keep this recipe local, we did try to use Washington or Seattle-based produce, coffee and wine. Think Beecher’s cheese, Chateau Ste. Michelle wine and locally roasted espresso. We think this burger might also pair really well with a beer from one of our many craft breweries, such as Redhook or Pyramid. However, if you don’t live in the area, feel free to substitute in your own local brands.
While some naysayers, or fans of rival teams, may try to argue that football season is over, nothing says summer like grilling burgers on the barbeque. If it happens to be raining, you can always cook the burgers in a skillet. Plus, these burgers are a great way to help tide yourself over until football season starts up again.
Hungry? Check out our video to learn how to make these giant (and tasty!) Seahawk burgers with Brandi and Kaylie. You may even catch a glimpse of a surprise guest.
Brewin' with Brandi: Seahawk Burger
- 1 teaspoon vegetable oil
- 1 sliced sweet onion (such as a Walla Walla)
- 8 oz. sliced mushrooms
- salt and black pepper to taste
- ½ cup Washington state red wine (Merlot or Syrah)
- ½ shot brewed espresso (such as Zoka’s Espresso Paladino Blend)
- 4 (6 oz.) grass-fed ground beef patties
- 4 hamburger buns
- 1 cup arugula (you will need a ¼ cup for each burger)
- 12 slices of Colby Jack Cheese (use 3-4 slices for each burger)
- ½ cup mayonnaise
- ½ teaspoon Sriracha sauce
- ½ shot brewed espresso
- Heat the vegetable oil in a large skillet over medium-high heat. Cook onions and mushrooms in the oil until the onions start to caramelize and mushrooms soften, or about 5-10 minutes.
- Add salt and pepper to the skillet to season the vegetable mixture. When the mixture has cooked down, add the red wine and ½ shot of brewed espresso (reserving the other ½ for later).
- Cook the vegetable mixture for five more minutes until most of the wine and espresso burn off. This will give the mushrooms and onions a really nice flavor.
- In the meantime, cook four hamburger patties to taste and begin preparing the Seattle aioli.
- To make the aioli, combine the mayonnaise, Sriracha sauce and other ½ of the espresso shot together in a medium sized bowl. Wisk until smooth.
- Spread aioli on each hamburger bun.
- When the burgers are done grilling, top each patty with 3-4 slices of Colby jack cheese, mushroom and onion mixture and arugula lettuce.
- Makes four large burgers – enjoy!