Ultimate Sriracha Burger.

After a couple of days which teased us with sunny 80 degree temps, the weather in Chicago took a turn for the worse, leaving us with plummeting temperatures, howling winds and sideways rain.  Yet last night, we fired up the grill for the first time since last summer.  The occasion you may ask?  Ultimate Sriracha Burgers were on the menu, and what a worthy occasion it was.

Sriracha is also commonly known as “rooster sauce,” due to the picture of a rooster on the bottle.  It is a staple in my pantry, so when Ultimate Sriracha Burgers made it’s first appearance on What’s Cooking, they’ve been on my radar ever since.  I mean, burgers are great to begin with, but adding the beloved rooster sauce to them?  Genius.

These burgers packed a huge punch of flavor due to the sriracha both in the meat and in the sauce.  They stayed plump and juicy, but whether that was due to the Husby’s mad grilling skills or the farm-fresh beef used for the patties remains to be seen.  The toppings, with their sweet and nutty flavors, provided an excellent complement to the heat, and the crispy bun just brought everything over the top.

The next time you’re looking for something new to shake up your burger routine, try these Ultimate Sriracha Burgers.  I promise you won’t be sorry.

Ultimate Sriracha Burger – very slightly adapted from Oiishi Food, from The Sriracha Cookbook

  • 1 1/2 Lbs. Ground Beef
  • 2 Tbsp. Low Sodium Soy Sauce
  • 4 Tbsp. Sriracha, divided
  • Pepper, to taste
  • 4 Slices of Bacon
  • 1 Sweet Onion, diced
  • 3/4 Cup Blue Cheese Dressing
  • 4 Burger Buns
  • 4 Slices Swiss Cheese
  • 1 Tomato, sliced
  • Several Handfuls of Arugula

In a large bowl, combine ground beef with soy sauce and 2 Tbsp. sriracha** and, using your hands, mix until just combined.  Form into patties and set aside on a parchment lined plate in the refrigerator.

Preheat your grill to medium-high.  Add bacon to a skillet and heat over medium-low until cooked through and slightly crispy.  Drain bacon on a paper towel, reserving the extra bacon grease in the pan.  Add the onions and allow to caramelize, about 25-30 minutes.  Dice the bacon and add back to the pan with the onions.  Keep warm.

In a small bowl, combine the blue cheese dressing with the remaining 2 Tbsp. sriracha** and set aside.

Grill the patties for 4 1/2 minutes per side for medium rare (a meat thermometer should read 130-135 degrees).  During the last minute of cooking, toast the buns on the grill and add a slice of swiss cheese on top of each burger.

Assemble the burgers as follows:

Spread the blue cheese sauce onto each half of the burger buns, followed by the swiss cheese covered beef patty, bacon and caramelized onion mixture, tomato slice and arugula.

Chances are, you’ll have extra sauce.  Take advantage of its awesomeness and serve your burgers alongside sweet potato fries for dipping, and make sure to have an icy cold beer or glass of milk nearby!

**Sriracha has a lot of heat, so if you’re not sure how much you can handle, start with 1 Tbsp. and add more to your preferred level of fire.

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2 responses to “Ultimate Sriracha Burger.

  1. I like to do my “sriracha burgers” a little different,

    Ground beef 20/80
    chopped garlic
    panko crumbs

    Spicy baked maple Bacon
    vermont maple syrup
    thick cut bacon
    (in oven for roughly 35 minutes @350)

    Sriracha Mayo
    Mayo + Sriracha

    Avocado Slices

    Pepper jack cheese!

    Its beyond incredible, its really my stand by!

    • Yum, that sounds great! Thanks for sharing.

      I think the addition of avocado would work really well to cool the heat of the burger a bit.

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