The Ultimate Sriracha Burger

If you love chile-garlic sauce, this is the burger of your dreams
Editor
Sriracha Burger

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Make your burgers with 10 tablespoons of sriracha for a spicy, salty, punchy dinner.

This recipe is courtesy of The Sriracha Cookbook.

8
Servings
485
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Pounds  ground beef
  • 1/4  Cup  soy sauce
  • 10  Tablespoons  sriracha
  • 4  Teaspoons  freshly ground black pepper
  • slices thick-cut bacon
  • large sweet onions
  • 3/4  Cups  blue cheese dressing
  • sesame seed buns
  • thick slices Swiss cheese
  • large beefsteak tomato, sliced
  • Arugula or romaine lettuce

Directions

In a large mixing bowl combine the ground beef, soy sauce, 5 tablespoons of the sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside on a parchment-lined baking sheet, covered, and in the refrigerator.

Preheat a charcoal or gas grill to medium-high heat. In a medium frying pan set over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into ¼-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain on paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20-25 minutes.

Grill the burgers, turning once, for 4 minutes on each side.

In a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons sriracha. Lightly toast the buns on the grill during the last minute of cooking time.

To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.

Nutritional Facts

Total Fat
29g
41%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
153mg
51%
Carbohydrate, by difference
8g
6%
Protein
46g
100%
Vitamin A, RAE
47µg
7%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
31mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
6mg
33%
Magnesium, Mg
52mg
16%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
418mg
60%
Selenium, Se
28µg
51%
Sodium, Na
947mg
63%
Water
129g
5%
Zinc, Zn
11mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.