Inaugural Grilling Weekend: Sriracha Burgers!

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.

Happy grilling!

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

  1. Mix ground beef, soy sauce, and 2 tbsp sriracha; form into four patties.
  2. While grill is heating up, heat skillet over medium heat and fry bacon until crisp. Drain on paper towels and set aside.
  3. In small bowl, mix remaining 2 tbsp sriracha and blue cheese dressing. Set aside.
  4. 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!

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4 thoughts on “Inaugural Grilling Weekend: Sriracha Burgers!

  1. I’ve never heard of sriracha – – but I am always up for “hot”. Will have to look for it at our local store!

  2. This photo is making my mouth water and stomach growl. Nicely done.

    Sriracha cock sauce is presently the number one condiment in my life. I’ve been using it to dip burgers/fries in at the KU cafeteria for years. My tolerance grows stronger by the day!

  3. Oh how I wish nature had brought summer our way too. Or even spring for that matter. Snow is expected this weekend! 😦 I am just itching to get grilling. These burgers look fabulous…I will store the recipe away for when summer actually makes an appearance around here, which if we’re lucky, will be around June.

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