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Locally produced with love.

You'll go crazy for the fresh, local ingredients in these recipes

In a world where so much emphasis is placed on what goes into our bodies, it can be hard to determine what's actually good for you. Well, feast your eyes on this: QFC is committing to putting locally-grown food in their stores, so you can ensure you're putting high-quality ingredients into your body.

QFC carries more than 2,700 local items in their stores, including customer favorites Sugar Mountain (home of award-winning Beecher's Handmade Cheese, The Butcher's Table, and Mishima Reserve), Firefly Kitchens (creator of organic, naturally fermented, and probiotic-rich foods), and Bulletproof (high-performance coffee, food, and supplements to boost your energy).

Want a sneak peek at some of the drool-worthy meals you can make with these fresh ingredients? Kurt Dammeier, founder of Sugar Mountain, gave Seattle Refined an easy-to-follow recipe (below) for the ultimate QFC Burger: Mishima Reserve American Wagyu Beef & Beecher's Cheese Burgers—perfect for summer cookouts!

And then keep scrolling for a fruity, probiotic-rich smoothie recipe from Julie O'Brien, owner of Firefly Kitchens!

RECIPE: Mishima Reserve American Wagyu Beef & Beecher's Cheese Burgers

The mushroom aioli and pickled onions add the perfect pop of flavor to these wagyu beef burgers. And if you decide to add an extra slice or two of the Beecher's Just Jack Cheese, we won't blame you.

Start with the aioli and pickled onions, so they're ready to top your burger with!

Kurt's Mushroom Aioli

Makes 2 cups of aioli


  • 1/4 cup expeller-pressed safflower oil
  • 1/2 jalapeño pepper, stemmed, seeded and cut into thin strips
  • 1/2 yellow onion, diced (about 3/4 to 1 cup)
  • 2 tablespoons white vinegar
  • 2 teaspoons finely chopped ancho chile (about 1/4 chile)
  • 12 ounces mushrooms, sliced 1/8-inch thick
  • 1 1/2 teaspoons kosher salt
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 1/2 cups of your favorite mayonnaise or aioli


  1. In a large skillet over high heat, heat the oil until smoking, about 1 minute. Add the jalapeño and cook, without stirring, until the pepper is just beginning to blacken on one side, about 2 minutes. Add the onion and cook until the onion is translucent, about 3 minutes. Add the vinegar and ancho chile and cook until partially reduced, 1 minute. Add the mushrooms, salt, and garlic, and cook, stirring occasionally, until the mushrooms release their moisture and partially collapse, about 3 minutes.
  2. Puree 1 cup of cooked mushroom mix in a food processor until it becomes a smooth paste, then stir into bowl, adding 1 1/2 cups of your favorite mayo or aioli until smooth. Spread mayo on each side of bottom bun. Save additional mushrooms to top on burger or serve on the side. Leftover mayo mix may be refrigerated in an airtight container for up to 5 days.

Quick Pickled Red Onions

Makes 2 cups


  • 2/3 cup red wine vinegar
  • 2/3 cup water
  • 3 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1 medium red onion, thickly sliced into 1/4 to 1/2-inch rings


  1. At least one hour, but ideally 24 hours before serving, pickle the onions by mixing together the vinegar, water, salt, and sugar in a medium bowl.
  2. Microwave the mixture until steaming, about 1 minute.
  3. Add the onions, mix, and set aside.
  4. When cooled, cover and refrigerate until ready to use. (The onions can be prepared up to 2 weeks before using.)

Mishima Reserve American Wagyu Beef & Beecher's Cheese Burgers

Makes 4 burger patties


  • 2 pounds Mishima Reserve American Wagyu ground beef
  • 2 tablespoons of The Butcher's Table seasoning
  • 8 slices Beecher's Just Jack Cheese
  • 4 burger buns (prefer brioche)
  • Kurt's Mushroom Aioli (recipe above)
  • Quick Pickled Red Onions (recipe above)
  • Directions:

In a large bowl, lightly mix the ground beef and seasoning until just combined.

  1. Divide into 4 portions. Gently shape each portion into loose, 3/4-inch thick patties with rough edges. Make the centers of the patties 1/2-inch thinner than the edges. Set aside until ready to cook, up to 30 minutes at room temperature or up to 24 hours in the refrigerator.
  2. Grill over high heat (or cook indoors in a skillet) to desired doneness. Top the patties with 1 or 2 slices of cheese each during the last minute of grilling and let melt. Remove from the grill.
  3. To serve, spread 1 tablespoon of Kurt's Mushroom Aioli on each side of the bottom bun. Top with the patties and 2 or 3 pickled onions, close and serve.

RECIPE: Classic Kraut Smoothie

Sauerkraut in a smoothie? It's not as crazy as it sounds! In this simple recipe, the kraut adds a barely noticeable pop of tartness that brings out the fruity flavors. The sweetness of the banana and antioxidant-rich blueberries stands out, while the almond milk provides a creamy, non-dairy base.

Feel free to dress the recipe up with yogurt, hemp seeds, protein powder, cod liver oil, coconut oil, or any other smoothie supplement you like.

Makes 2 to 3 servings


  • 1 medium banana
  • 1 cup fresh or frozen blueberries or raspberries
  • 1 apple, nectarine, or pear, quartered and cored
  • 1/4 cup classic kraut
  • 1 cup almond milk or milk of your choice


Put all the ingredients in a blender and while until smooth. Drink right away.

Find quality local ingredients, freshly-prepared meals, and so much more at QFC. Order your groceries online or find the store nearest you at