Everything Bagel Brunch Burger With Cream Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 4 brioche or plain burger buns, split
• 2 tablespoons unsalted butter, melted
• 3 tablespoons everything bagel seasoning, divided
• 1 1/2 pounds ground beef, preferably 80/20
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon prepared horseradish
• 2 tablespoons chopped fresh dill, plus more for serving
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced cucumber
• 1 medium tomato, sliced
• 2 tablespoons capers, drained
• 1 tablespoon olive oil for the skillet or grill grate

Do This

• 1. Brush the cut sides of the buns with melted butter, sprinkle the tops with 2 tablespoons everything seasoning, and toast until golden.
• 2. Mix cream cheese, sour cream, lemon juice, horseradish, dill, and 1 tablespoon everything seasoning until smooth.
• 3. Form beef into 4 patties, each about 6 ounces and 3/4 inch thick; season with salt and pepper.
• 4. Cook patties in an oiled skillet or on a grill over medium-high heat for 4 to 5 minutes per side, to 160°F.
• 5. Rest patties for 3 minutes while you gather the red onion, cucumber, tomato, capers, and extra dill.
• 6. Spread both bun halves with cream cheese spread, then layer with tomato, burger, cucumber, red onion, capers, and dill.
• 7. Serve immediately while the patties are hot and the buns are crisp.

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Why You’ll Love This Recipe

• Brunch meets burger night: It has the flavor of an everything bagel with cream cheese, capers, onion, and dill, but in juicy burger form.
• Big flavor, simple cooking: The burger patties stay straightforward so the tangy, briny, fresh toppings can shine.
• Great for entertaining: Set out the toppings bagel-bar style and let everyone build their own burger.
• Balanced and satisfying: Rich cream cheese, savory beef, crisp vegetables, bright lemon, and salty capers all work together beautifully.

Grocery List

• Produce: Red onion, cucumber, tomato, fresh dill, lemon
• Dairy: Cream cheese, sour cream or Greek yogurt, unsalted butter
• Meat: Ground beef, preferably 80/20
• Bakery: Brioche or plain burger buns
• Pantry: Everything bagel seasoning, capers, prepared horseradish, olive oil, kosher salt, black pepper

Full Ingredients

For the Everything-Seasoned Buns

• 4 brioche or plain burger buns, split
• 2 tablespoons unsalted butter, melted
• 2 tablespoons everything bagel seasoning

For the Cream Cheese Spread

• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon everything bagel seasoning
• 1/4 teaspoon black pepper

For the Burger Patties

• 1 1/2 pounds ground beef, preferably 80/20
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil, for the skillet or grill grate

For the Smoked Salmon-Style Toppings

• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced cucumber, preferably English cucumber
• 1 medium ripe tomato, sliced into 4 thick slices
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh dill, plus small sprigs for garnish
• 1 teaspoon fresh lemon juice, optional, for finishing the vegetables
• Pinch of kosher salt, optional, for finishing the vegetables

Step-by-Step Instructions

Step 1: Prepare the toppings

Thinly slice the red onion and cucumber, slice the tomato into 4 sturdy rounds, and drain the capers well. If you like a milder onion flavor, place the sliced red onion in a small bowl of cold water for 10 minutes, then drain and pat dry. For extra brightness, toss the cucumber and red onion with 1 teaspoon fresh lemon juice and a tiny pinch of kosher salt just before assembling.

Step 2: Make the cream cheese spread

In a small bowl, stir together the softened cream cheese, sour cream or Greek yogurt, lemon juice, prepared horseradish, chopped dill, everything bagel seasoning, and black pepper. Mix until creamy and spreadable. If the mixture feels too thick, add 1 teaspoon of water or lemon juice at a time until it spreads easily. Set aside at room temperature while you cook the burgers.

Step 3: Shape the burger patties

Divide the ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 3/4 inch thick and slightly wider than the buns, since the patties will shrink as they cook. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly. Season both sides with the kosher salt and black pepper right before cooking.

Step 4: Everything-season the buns

Brush the cut sides of the buns with melted butter. Sprinkle the bun tops with 2 tablespoons everything bagel seasoning, pressing gently so the seasoning sticks. Place the buns cut-side down in a large skillet over medium heat for 1 to 2 minutes, or until the cut sides are golden and lightly crisp. If using the oven, place them on a baking sheet and toast at 375°F for 4 to 6 minutes.

Step 5: Cook the burgers

Heat a large cast-iron skillet over medium-high heat for 2 minutes, then add 1 tablespoon olive oil. Add the patties and cook for 4 to 5 minutes on the first side without pressing down on them. Flip and cook for another 4 to 5 minutes, or until an instant-read thermometer inserted into the center reaches 160°F. For grilling, heat the grill to medium-high, about 400°F to 425°F, oil the grates, and cook the patties for the same amount of time.

Step 6: Rest the patties

Transfer the cooked patties to a plate and let them rest for 3 minutes. This short rest helps the juices redistribute so the burgers stay moist. While the patties rest, lay out the toasted buns, cream cheese spread, tomato slices, cucumber, red onion, capers, and dill so assembly is quick and easy.

Step 7: Assemble the Everything Bagel Burgers

Spread a generous layer of cream cheese spread on both the top and bottom halves of each toasted bun. Place a tomato slice on each bottom bun, then add a hot burger patty. Layer cucumber slices over the patty, followed by red onion, capers, and a sprinkle of fresh dill. Add the top bun and press gently so everything settles without squeezing out the spread.

Step 8: Serve right away

Serve the burgers immediately while the patties are hot, the buns are crisp, and the cream cheese spread is cool and tangy. These are especially good with brunch-style sides such as crispy breakfast potatoes, a simple green salad, fresh fruit, or kettle chips.

Pro Tips

• Use softened cream cheese: Cold cream cheese is difficult to mix and can tear the bun when spreading. Let it sit at room temperature for 30 minutes before starting.
• Do not overwork the beef: Mix and shape gently. Overhandling makes burger patties dense instead of tender.
• Season the buns, not just the meat: Pressing everything bagel seasoning into the buttered bun tops gives you that bagel-shop flavor in every bite.
• Drain the capers well: Capers bring great briny flavor, but too much liquid can make the burger slippery or soggy.
• Build with structure in mind: Put the tomato under the patty and the cucumber and onion above it to keep the bun from absorbing too much juice.

Variations

• True lox-style burger: Add 1 ounce of cold-smoked salmon on top of each cooked patty before adding cucumber, red onion, capers, and dill.
• Turkey version: Use 1 1/2 pounds ground turkey and add 1 tablespoon olive oil directly to the meat before shaping. Cook to an internal temperature of 165°F.
• Vegetarian brunch burger: Swap the beef patties for 4 large grilled portobello mushrooms or your favorite veggie burger patties, then use the same cream cheese spread and toppings.

Storage & Make-Ahead

For the best texture, store the components separately. Cooked burger patties can be refrigerated in an airtight container for up to 3 days. Reheat patties in a covered skillet over medium-low heat for 4 to 6 minutes, or until warmed through to 165°F. The cream cheese spread can be made up to 3 days ahead and refrigerated; let it soften at room temperature for 15 minutes before spreading. The red onion, cucumber, tomato, capers, and dill are best sliced or prepared the day you plan to serve. Toast the buns just before assembling so they stay crisp.

Nutrition (per serving)

Calories: 735 kcal | Carbs: 38g | Protein: 41g | Fat: 47g | Saturated Fat: 20g | Fiber: 3g | Sugar: 9g | Sodium: 1310mg | Cholesterol: 150mg