This week’s theme for my cooking board’s recipe swap was sandwiches or burgers. I got Sarah’s recipe for Sriracha Burgers – and boy am I glad I did!! She warned me ahead of time to ease myself (and K, especially) into the Sriracha sauce…the recipe calls for quite a large amount…I used about half of that!
I’ve actually never used Arugula, Sriracha, or Blue Cheese before. I don’t really care for blue cheese, and was planning to use Ranch in its place, but K said I should try the recipe as-is the first time around. His burger had everything on it, I left the onions off of mine. We both agreed that it was a great burger, but next time we will probably go ahead and try it with Ranch dressing instead of blue cheese. I went pretty light on the Sriracha, to be safe, but I will probably make a separate batch for myself next time with a little more kick to it.
Ultimate Sriracha Burger
1 1/2 lbs. ground beef
2 Tbs soy sauce
5 Tbs Sriracha, divided**
2 tsp. freshly ground black pepper
4 slices thick cut bacon
1 large sweet onion
3/4 cup blue cheese dressing
4 brioche buns
4 thick slices Swiss cheese
1 tomato, sliced
several handfuls of arugula
In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 TBS. of the Sriracha, and the pepper. Be careful not to over mix. 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. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. 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, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.
Grill the burgers, to your desired doneness.
While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 Tbs Sriracha*** in a small bowl.
Lightly toast the buns on the grill during the last minute of cooking time. Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of Swiss cheese, bacon, caramelized onions, slice of tomato, and a small handful of arugula between each hamburger bun.