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!