Categories: Burgers
Ingredients
- Buns:
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 1 tsp dried garlic flakes
- 1 tsp dried onion flakes
- 1 tsp kosher salt
- 1 large egg white
- 6 brioche buns
- Burgers:
- 6 oz. cream cheese, at room temp
- 3 tbsp. sun-dried tomato pesto
- 2 lbs. ground beef
- 1 tsp kosher salt, plus more to taste
- Black pepper, to taste
- Shredded iceberg lettuce, sliced tomato and sliced red onion, for topping
- Potato chips, for serving
Directions
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For the buns: Preheat the oven to 375. Stir together the poppy seeds, sesame seeds, garlic flakes, onion flakes and salt in a small bowl. Whisk the egg white in another small bowl until foamy. Arrange the buns on a baking sheet. Brush the tops with the beaten egg white. Sprinkle with the everything seasoning. Bake until the seasoning is set, 5 to 6 minutes.
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For the burgers: Preheat a grill to medium high. Mix the cream cheese and sun-dried tomato pesto in a small bowl and set aside.
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Break up the ground beef in a large bowl; season with the salt and pepper. Form into 6 patties; season lightly with more salt and pepper.
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Grill the burgers until done to your liking, about 4 minutes per side for medium rare. Remove to a plate.
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To serve, split the buns and spread a good amount of the cream cheese mixture on the insides. Place the burgers on the buns with the lettuce, tomato and red onion. Serve with potato chips.