Happy first day of spring! It looks like Chicago is fast forwarding through spring and into summer – it was 80 degrees this weekend! We took advantage of this amazing weather by using our brand-new grill for the first time. I spent a long time deciding what to make on this inaugural grilling weekend (steak? chicken? shish-ka-bob?) and decided on a good old-fashioned burger.
This recipe caught my eye a few months ago – if you haven’t become acquainted with sriracha (a type of Asian hot sauce), you’re really missing out. These burgers had a nice kick all on their own, but the sriracha-and-blue-cheese sauce really elevated things. Fortunately, I had the foresight to only make half this recipe and freeze the rest of the ground beef; otherwise I’m pretty sure we would have eaten two of these bad boys apiece.
SRIRACHA BURGERS (recipe from Prevention RD)
1 pound lean ground beef
1 tbsp low-sodium soy sauce
4 tbsp sriracha, divided (found in Asian section of supermarket)
1 1/2 tsp fresh ground pepper
4 slices bacon
1/4 cup light blue cheese dressing
4 tbsp French fried onions
4 slices Swiss cheese
4 hamburger buns
- Mix ground beef, soy sauce, and 2 tbsp sriracha; form into four patties.
- While grill is heating up, heat skillet over medium heat and fry bacon until crisp. Drain on paper towels and set aside.
- In small bowl, mix remaining 2 tbsp sriracha and blue cheese dressing. Set aside.
- Cook burgers on grill to your liking, topping with Swiss cheese toward the end of cooking so cheese melts. Assemble burgers, topping with bacon, onions, and sriracha/blue cheese sauce.
These were SO good, and such a great way to break in the new grill. If you’re sensitive to spice, definitely cut back the sriracha – these had plenty of heat. Delish!