seattle burgers

Hello hello!

I am posting this two days before Xmas, but this is an entirely non-xmas-related recipe. You’re welcome! This burger recipe is inspired by Seattle’s iconic street meat, the Cream Cheese Hotdog, aka the Seattle Dog. It’s so good!! Trust. The creaminess really compliments the spice and tang from onions, jalapenos, seared beef, kraut, mustard, and pepperoncini. The burger meat is seasoned with spices inspired by a Polish sausage, which is what you might find as the base of your Seattle Dog. The final result is just the right amount of sloppy and oh-so-delicious!

This is also a companion recipe for episode #11 of my podcast, Friends with Food. In this episode we discuss The One with All the Resolutions, aka THE ONE WITH THE LEATHER PANTS.

Leather pants? A white paste? Obviously I had to make a burger with cream cheese!! Listen to our full conversations about all things leather pants and Seattle burgers here.

If you are reading this in real time, have a happy happy holiday season! If you are reading it in the future, have a happy happy day! Either way I hope you enjoy this street-meat inspired burger. Drunken stupor and cold street corner optional.

Love y’all!

Zoe Rose

seattle burger

 1 lb ground beef

1 tsp garlic powder

1 tsp paprika

1 tsp worcestershire sauce

½ tsp red chili flakes

1 tsp kosher salt

fresh ground black pepper

Half a yellow onion

1 jalapeno

1 tbsp olive oil

1 tbsp stone-ground mustard

to assemble:

burger buns

Cream cheese spread

Stone-ground mustard

Sauerkraut (optional)

Pepperoncini (optional)

Place ground beef in a medium mixing bowl. Add garlic powder, paprika, worcestershire sauce, chili flakes, salt, and a few generous grinds of pepper. Mix with your hands until combined. Form into three balls (four if you like them a little smaller), then flatten the balls into patties, forming a divot in the center of the patty. The divot will keep the burgers flat when cooked, instead of bulging up in the middle. Place formed patties on a plate and set aside (refrigerate for 20 minutes or so if you have the time).

Slice the onion lengthwise and slice the jalapeno into rings on an angle. Place a heavy pan over medium high heat and add a tablespoon of oil. When oil is hot, add the onion and jalapeno. Cook, stirring occasionally, until onions and jalapeno are softened and slightly browned. Add mustard to the pan and stir to coat the onions and jalapeno. Remove to a small bowl. Return the pan to the heat and add a little more oil if necessary. Add the burger patties and cook to your liking, about 3 minutes per side for medium rare. When cooked to your desired doneness, remove to a plate.

To assemble: Toast the bus in the oven or cut side down in a lightly oiled pan. Apply a thick coating of cream cheese spread to the top bun- don’t be shy! Dab stone-ground mustard on the bottom bun, then add sauerkraut and pepperoncini (if using). Place the patty on next, followed by a third of the onions and jalapeno. Top with the cream-cheesed bun and enjoy!