Everything Burger Bagels

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

My inspiration for this burger was my favorite bagel:The Everything Bagel. An Everything Bagel combines some of my favorite flavors, and I knew that they would make a perfect burger. I decided to flip the bagel outside-in and crust the burgers with the Everything Bagel seasonings to increase the flavors when the burgers juices mixed with the seasonings, browned, and caramelized on the grill. Going with the bagel theme, I used bagel thins as buns, cream cheese as a condiment, and a refreshing tomato slice to top it off.


3 garlic cloves, finely minced
1 cup onion, finely minced
2 teaspoons coarse sea salt
¾ teaspoon freshly ground black pepper
1 ½ tablespoons poppy seeds
1 ½ tablespoons brown sesame seeds
2 pounds freshly ground chuck (20% fat)

Vegetable oil for grill rack
Reynolds Wrap Tin Foil
6 Plain Bagel Thins
6 large garden fresh tomato slices
¾ teaspoon coarse sea salt, for sprinkling on tomatoes
6 ounces cream cheese, softened


Heat the grill to medium-high heat.

To make the patties:
Finely mince the garlic and onion. Mix together in a chilled bowl and set aside.
In a separate chilled bowl, mix together salt, pepper, poppy seeds, and sesame seeds.
Run your hands under cold water and then divide the ground chuck into 6 equal balls and form burgers, making a slight indention in the center of each burger.
Dip each burger in the onion and garlic bowl coating both sides. You may need to press very lightly, just to make sure onions and garlic stick. Then dip each side of the burger into the seasoning bowl. Coat each side generously.

To grill the patties:
Brush the grill rack with vegetable oil.
Place the patties on the grill for about 3-5 minutes (depending on preferred doneness) and flip. The seasoning crust on outside should begin to brown. Cook for another 3-5 minutes or until cooked to your preference and then remove from grill. Place the patties in a tin foil tent until ready to assemble the burgers.

For the tomatoes and bagels:
Divide the bagels and place the cut sides on the grill to toast them slightly. Watch carefully and do not over toast.
Sprinkle the fresh tomato slices with a pinch of sea salt.
To assemble the burger:
Place a hamburger on the bottom slice of a toasted bagel and then place a salted tomato slice on the burger. Spread about 1 ounce of cream cheese on the cut side of top half of bagel and place that bagel half on the tomato.
Serve immediately.