seahawk burger

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 sweet onion (such as walla walla), sliced
• 8 ounces mushrooms, sliced
• salt and ground black pepper to taste
• 1/2 cup washington state red (such as a merlot or syrah)
• 4 (6 ounce) grass-fed ground beef patties
• seattle aioli:
• 1/2 cup mayonnaise
• 1/2 teaspoon sriracha sauce
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.
• pour the red 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 evaporates, about 2 minutes; remove from heat.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• 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).
• whisk mayonnaise, sriracha sauce, and espresso together in a bowl until aioli is smooth.
• 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.