Monday, January 2, 2012
Ultimate Sriracha Burger
This burger was wonderful. I loved the mix of saltiness from the soy sauce and spiciness from the Sriracha. I actually mixed the meat the night before so the flavor really had time to get in there.
Barely adapted from Oishii
1 1/2 pounds ground chuck
2 tablespoons soy sauce
5 tablespoons Sriracha, divided
2 teaspoons freshly ground black pepper
4 slices thick cut bacon
3/4 cup blue cheese dressing
4 thick slices Swiss cheese
1 tomato, sliced
several handfuls of spinach
In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 tablespoons. of the Sriracha, and the pepper. Be careful not to overmix. Form the mixture into 4 patties, and set aside, on a parchment-lined plate, covered, in the refrigerator.
Preheat a charcoal or gas grill to medium high heat. In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels.
Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.
While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 tablespoons Sriracha in a small bowl.
Lightly toast the buns on the grill during the last minute of cooking time.
Assemble the ultimate burger! Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of swiss cheese, bacon, slice of tomato, and a small handful of spinach between each hamburger bun.
Recipe Rewind: Savory Shortbread and Italian Spinach Spread