It was an overcast day in Seattle. Rain dropped from the sky in a tired, monotonous rhythm. But surprisingly, everyone’s face gleamed with sunshine. The reason? A cheeseburger named The Seattle.
The next time you want to take a little culinary vacation to the Great Northwest, give The Seattle a try – with Wisconsin Brie cheese, pinot noir–glazed mushrooms, sautéed onions, watercress, arugula and coffee-spiked mayonnaise on a whole-grain burger bun.
From The Cheese & Burger Society’s Cheeseburgers Across America, The Seattle is a great combination of tastes and textures, and really celebrates some of the region’s culinary treasures.
To make an analogy to Seattle’s celebrated music scene, it’s like a bunch of grunge kids from exclusive private schools getting together to form a totally rocking band. Given the choice of a perfectly seared patty of grass-fed beef, I can’t believe there’s another place that melted Wisconsin Brie cheese would rather be sitting.
These unique elements were harmoniously brought together on a whole-grain bun, which sported a healthy dose of fresh arugula and watercress. And the coffee-spiked mayo was spot on! Straight ground beans gave the spread a nice, strong coffee flavor, as well as an interesting textural element. I would suggest making this a few hours ahead, so the coffee has time to impart its flavor, and the grounds soften a bit. Also, be sure to use real, freshly ground coffee for this. The stuff in the can has no business being around a cheeseburger this good.
Enjoy the recipe video, and be sure to check out all the other Cheese & Burger Society Cheeseburgers Across America.
Check out a video of Chef John making The Seattle.