Tuesday Night Dinners: Ultimate Sriracha Burger

Hopefully I didn’t scare you too much yesterday with the idea of lighter, not-so-indulgent fare. While I’m certainly trying to limit my intake of animal proteins, Tuesday nights tend to be an exception. What can I say, I like pleasing people.

On Tuesday mornings I’m going to provide an idea for dinner. I will have cooked it the week before for myself and anywhere between 1 and 4 dudes. It may not always be the healthiest (because dudes like things like burgers and bacon) but it will be worth the indulgence if it’s not.  And what better way to break up some weekday monotony with a crazy delicious meal that will make any office-mates/co-workers jealous when you bring leftovers in on Wednesday.

Last Tuesday the guys wanted something from The Sriracha Cookbook.

Our original idea would have taken too long, but we then decided on The Ultimate Sriracha burger.

Recipe Chips & Dip

We chose well. However, if you’re not a fan of Sriracha or spicy-foods in general you may want to skip this one.

Ultimate Sriracha Burger: makes 8 servings (slightly adapted from The Sriracha Cookbook)

  • 3 pounds ground beef (preferably chuck, 80/20)
  • 1/4 cup soy sauce
  • 10 tablespoons Sriracha (divided in half)
  • 4 teaspoons freshly ground black pepper
  • Garlic Powder to taste (we really like garlic)
  • 4 slices thick-cut bacon (ours happened to be applewood smoked)
  • 2 large sweet onions
  • 3/4 cup blue cheese dressing
  • 8 sesame seed buns
  • 8 thick slices Swiss cheese (we actually forgot this and the burgers were still incredible)
  • 1 large beefsteak tomato, sliced
  • arugula

Combine the ground beef, soy sauce, 5 tablespoons of Sriracha, pepper and garlic powder in a large mixing bowl. Do not over mix.

Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator.

Preheat a charcoal or gas grill to medium-high heat.

Meanwhile, cook the bacon in a medium frying pan over medium-low heat, turning as necessary. (Tip: place the bacon on the frying pan before you turn the heat on, this somehow keeps your bacon from shriveling up so much.) 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 on paper towels. Reserve the remaining bacon fat in the pan.

Onions caramelizing in bacon fatCook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.

Grill the burgers, turning once, 4 to 4 1/2 minutes on each side or until a thermometer registers 130 to 135 degrees Fahrenheit for medium-rare.

Perfectly grilled burgersWhile the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time.

Assemble. Spread the blue cheese mixture on your bun and stack a burger patty, Swiss cheese (if you think you need it), bacon, caramelized onions, tomato slice and a small handful of arugula in between bun halves. Then dig in.

Open Ultimate Sriracha BurgerIf you are planning ahead, I recommend doubling the amount of Blue Cheese Sriracha. Set half of it out while you are cooking for your family/guests and serve with some Sweet Onion Potato Chips. (Or Sweet Potato chips, as recommended by the actual recipe.)

Ultimate Sriracha BurgerI used half of a leftover burger to create an Ultimate Sriracha Burger Salad for lunch the next day. I just put all of the toppings over a large bed of arugula and used a little Sriracha blue cheese as dressing.

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One response to “Tuesday Night Dinners: Ultimate Sriracha Burger

  1. Pingback: Spring Brings Change to Brewer’s Alley Menu | foodandfrederick

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