Recipes Main Dishes Burger Recipes Hamburgers Seahawk Burger 4.8 (19) 13 Reviews 6 Photos 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? Submitted by Lorem Ipsum Updated on December 6, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 teaspoon vegetable oil 1 sweet onion (such as Walla Walla), sliced 8 ounces mushrooms, sliced salt and ground black pepper to taste ½ cup Washington state red wine (such as a Merlot or Syrah) 4 (6 ounce) grass-fed ground beef patties Seattle Aioli: ½ cup mayonnaise ½ teaspoon Sriracha sauce ½ 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 Directions 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 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. 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. Editor's Note: The magazine version of this recipe omits the red wine from the patties and serves them on Kaiser buns with 2 ounces flaked salmon. I Made It Print 42 home cooks made it! Nutrition Facts (per serving) 833 Calories 59g Fat 29g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 833 % Daily Value * Total Fat 59g 76% Saturated Fat 20g 99% Cholesterol 134mg 45% Sodium 693mg 30% Total Carbohydrate 29g 11% Dietary Fiber 2g 8% Total Sugars 7g Protein 41g 81% Vitamin C 5mg 5% Calcium 247mg 19% Iron 4mg 21% Potassium 676mg 14% * 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.