I like everything spicy, so of course, adding Sriracha to essentially every meal is a must – once I discovered it, I just couldn’t get enough! I like the kind of hot that causes your lips to burn, you know, the kind that you should probably follow up with a glass of milk… or Pepto, depending on how much heat your gut can take. After rumaging through my freezer I discovered that the only meat I had on hand was ground beef, and since that said beef was so conveniently sitting beside a bag full of burger buns, I felt that some sort of food god was telling me to cook me some burgers. And I listened. As you might remember, I am a HUGE burger lover, so once I decided a burger is what my belly wanted, I had to make something new, something I hadn’t tried before. After a few nights of Thai stir-fry, I decided I was going to incorporate some serious heat into my burgers, Sriracha style.
I did a little bit of Pinteresting, and discovered a few recipes that I based this burger off of. The first thing I noticed is that most of the recipes I found has a little bit of soy sauce in them, but were otherwise pretty basic – beef, Sriracha, salt and pepper, and onion. I omitted the salt (you get enough of that form the soy sauce) and added 1/2 cup of bread crumbs and 1 egg. I added about 1/8 cup of diced red onion into the recipe.
In terms of toppings, and I think the title of this post says it all, I added cheddar cheese and sliced turkey bacon (you can use any bacon, of course, but I imagine thick cut would taste the best). I also topped the burger with some sautéed red onion and, you guessed it, just a few lines of even more of that spicy Sriracha sauce.
I cooked the burgers in a skillet since I’m not able to have a barbecue in our building – and to be honest, with the dumping of snow we just got, you couldn’t pay me to barbecue outside right now. I cook my burgers on medium heat for about 6 minutes per side, with no oil since even extra lean ground beef has enough fat to make some grease in the pan. Once cooked through, I remove the burgers, drain the grease in the pan, and then return the burgers to the heat. I then add the bacon, cooked and sliced, the sautéed onion, and then top it with cheese and cover for 30 seconds to 1 minute. I like adding the cheese AFTER I put on the toppings – I find all the flavours blend a little better.
Sriracha Bacon Cheese Burgers
makes five 5 oz. burger patties
- 1 lb. extra lean ground beef
- 1/8 cup to 1/4 cup diced onion
- 2 tsp reduced sodium soy sauce
- 3 tbsp Sriracha sauce
- 1 tsp black pepper
- 1/2 cup bread crumbs
- 1 large egg
- 5 slices of sharp cheddar
- 5 slices of cooked bacon
- sliced, sautéed onion for garnishing
- In a large bowl, combine all ingredients other than cheese, bacon, and extra onion. Using your hands is the best approach.
- Form the beef mixture into five 5 oz. patties. Cook in a skillet (or BBQ) on medium heat, for about 6 minutes per side, or until no longer pink inside.
- Garnish each burger with bacon, onion and then cheese. Cover for an additional 30 seconds to 1 minute or until cheese is melted. Serve on a bun and top with more Sriracha sauce if desired.
This is probably my favourite burger so far – but you know me, I’ll probably say that about the next one, and the next one, and the one after that. I like eating my burgers on Ezekial Buns – I find they’re not too doughy and not too big for the patties – I can’t stand an oversized bun it’s like it overpowers the taste of the patty. Anyways – I urge you to try this one. It’s honestly fantastic. Happy Cooking!