Make your burgers with 10 tablespoons of sriracha for a spicy, salty, punchy dinner.
This recipe is courtesy of The Sriracha Cookbook.
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.