Seahawk Burger Recipe

Name: Seahawk Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 wine (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(R)); 4 whole grain or artisan hamburger buns (such as Macrina Bakery(R)); 4 slices Monterey Jack cheese (such as Beecher's(R) Just Jack(R)); 1 cup farmer's market arugula, or more to taste

Servings: persons

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 wine (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(R))
4 whole grain or artisan hamburger buns (such as Macrina Bakery(R))
4 slices Monterey Jack cheese (such as Beecher's(R) Just Jack(R))
1 cup farmer's market arugula, or more to taste

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.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 sweet onion (such as Walla Walla), sliced, 8 ounces mushrooms, sliced, salt and ground black pepper to taste, and more.

Yes, Seahawk Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seahawk Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions