Saturday, July 9, 2011

My Great Northwest Cheeseburger Experience: "The Seattle" by the Cheese & Burger Society

When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburgers, each representing unique regional flavors of some of our country's greatest food cities, I couldn't say yes fast enough. There are few things I enjoy more than a great cheeseburger.

I was expecting to make "The San Francisco," but since that was already spoken for, I decided to take on "The Seattle," which was described as, "a cheeseburger generously topped with Wisconsin Brie cheese, Pinot Noir-glazed mushrooms, sautéed onions, arugula, and coffee-spiked mayo on a whole grain bun." Now that was a cheeseburger I wanted to try.

Did it work? Yes, yes, and yes. I thought it was a wonderful combination of flavors and textures, and one I'll definitely be making again. The coffee-spiked mayo was the biggest surprise, as its subtle bitterness really pulled the other sweeter, richer elements together nicely. By the way, due to a time limit, this is a pretty quick presentation; so if you need any more info, just ask!

Please Note: This video recipe was sponsored by the Cheese & Burger Society and Wisconsin Milk Marketing Board. To see all ten "Cheeseburgers Across America," featuring Wisconsin Cheese, check out the official Cheese & Burger Society website here. Enjoy!

24 comments:

Rita said...

you betcha i'll try that recipe.

Chris K. said...

Cheese & Burger Society: We will gladly pay you Tuesday for a cheeseburger today.

Chef John: Throw in some of that fine, fine Wisconsin cheese and it's a deal!

Dwain said...

Awesome looking burger. I have to try the coffee spiked mayo! I can think of a lot of things it would work with.

Anonymous said...

We have a Cheese and Burger Society? What?! Gah, how have I not heard of this society before, sounds utopian.

Johnny B said...

Just remember the patented Chef John upside down burger flip at rest move. I took some creative liberty with that.

Sakura said...

Hmm..ill break my diet just for this :3

Sakura said...

Hmm..ill break my diet just for this :3

am said...

this looks like some edible art from here but please humour a french person who is already in shock for hearing "wisconsin" amd "brie" in the same sentence - why is this a seattle burger since the cheese is not local ?
thanks for the video - anne-marie

May said...

Do you think mixing the mayo with prepared coffee would compromise the flavor or texture of the mayo?

Anonymous said...

Its times like these I wish I was in America :) Looks so delicious. And the other burgers aswell mouthwatering!!

rockstellar said...

The picture above is now my wallpaper.

Chef John said...

May,
Yes, but it was good.

Am,
Wisconsin Cheese sponsored the event so that's why we used Wisconsin cheese.

Mr. B said...

Hi Chef,
Thanks for sharing this. It looks sensational. Is that instant coffee?

Sharena said...

As a Seattleite, I have to say, you are spot on! I will be making mine (with a veggie patty) as soon as I can! :]

PrimeBrit said...

I don't know how, but, I discovered the cheeseburger society's web site a while ago and my friends have been treated to at least three of the burgers featured. The best thing about entertaining with these burgers is that number of toppings and the way they bring everything together.

Everyone knows I follow you/your blog and are happier because of it. Now they will be enjoying a celebrity chef inspired burger sometime soon...

Happy birthday btw... ;0)

Tantrick said...

chef john, as always, your recipes are simple yet the most robust.

Thanks.

Maico said...

Chef can you put the recipe here, I'm brazilian and my english isn't that good for transating the ingredients. By the way, I cooked a special lunch today: your recipe for garlic steak with garlic and yours spaghetti with garlic and oil with some changes, was excellent, thank you.

bacalao said...

was the chef that chose san francisco even from san francisco?

Anonymous said...

Great Burger!!

Patrick Warburton's voice in the cheeseandburger website is awesome!

AFB said...

Looks amazing. Though when I read Seattle Burger, I was kinda expecting cream cheese and caramelized onions, as typically found in hot dog carts all over Seattle.
http://sinosoul.com/2009/12/what-seattle-is-eating-cream-cheese-hot-dogs/

Thom said...

When I made this incredible burger I used Starbucks Via coffee to spike the mayo. The micro-grind was fully incorporated with no noticeable texture. It provided an excellent coffee punch that worked perfectly. Very well conceived burger...nice job Chef!

Curt said...

My question is where the heck do you find a bun like that? It even looks amazingly tasty.

Anonymous said...

In your video for tarragon aioli, you explicitly state that "the only real way aioli is made is by using a mortal and pestle." So what's the deal, Chef John? How come what's used here is coffee aioli even though you just stirred in some ground coffee? Shouldn't it be coffee mayo? Hmmm?? :P

Marco Talla said...

damnnnnn im making that burger today