Seattle Seahawk Burger
| Salad (4 serves) | 1 cup fresh arugula (rocket) |
|---|---|
| Mushroom mix (4 serves) | 8oz (227g) sliced mushrooms |
| 1 teaspoon oil | |
| 1 large onion sliced | |
| 1/2 cup red wine (Merlot) | |
| Cheese | 1 slice Monterery Jack |
| Burger Patty | 6oz (170g) fresh ground beef |
| Seahawk Aioli (4 serves) | 1/2 cup mayonnaise |
| 1/2 teaspoon Sriracha sauce | |
| 1/2 shot fresh espresso coffee | |
| Bun | Whole-grain bun |
- Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms until onion begins to soften, about 5 minutes. Season 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 boil. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
- Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
- Preheat and lightly oil an outdoor grill for medium-high heat.
- 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-done. A thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun.
- Source: AllRecipes