Schmear Genius Everything Bagel Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I love all the flavors on an everything bagel, but I think they taste better in layers on a burger instead of layered together.


1 tablespoon garlic paste

1 tablespoon butter

2 tablespoons brown sugar

1 teaspoon soy sauce

8 ounces cream cheese, softened

2 tablespoons chopped flat leaf parsley

3 tablespoons olive oil

1 red onion, sliced

1/2 teaspoon salt

1 tablespoon flour

1 tablespoon poppy seeds

1 pound ground sirloin

1 pound ground chuck

1 tablespoon sesame oil

1 teaspoon kosher salt

1 tablespoon toasted sesame seeds

1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon black pepper

2 large kosher deli pickles

6 pumpernickel bagels, sliced


In a small fireproof saucepan, heat garlic paste, butter, brown sugar and soy sauce over medium heat about 2-3 minutes, stirring occasionally, until syrupy. Combine in a small bowl with softened cream cheese and parsley. Set aside.

In a fireproof pan, heat oil over medium high heat. In a small bowl, toss onion with1/2 teaspoon salt, flour and poppy seeds. Fry in oil about 1 minute, until golden brown. Remove to a plate and set aside.

In a large bowl, combine sirloin, chuck, sesame oil, and 1 teaspoon kosher salt. Form into six patties. In a ramekin, combine 1 tablespoon kosher salt, sugar and pepper, and season both sides of patties. Grill over medium heat about 7 minutes, until done through. Rest, covered in foil.

Slice each pickle lengthwise into six slices.

Assemble burgers, spreading bagel halves with cream cheese mixture. Place patties on bottom halves, then adding fried onions, two pickle slices and tops to each.