Sriracha Bacon Cheeseburgers

It never seems to fail, some of the best meals that come out of my kitchen are those that are a brief thought that occurs on my drive home from work and involve the smallest amount of ingredients possible.  Such is the case with these Sriracha Bacon Cheeseburgers.

After picking up a bottle of Thailand’s most prized condiment, I began thinking about how I can use it in different ways.  Sure it’s amazing tossed in a stir fry, makes some killer chicken wings and elevates your scrambled eggs to a whole other level but what about using it as a marinade or to add some kick to your favorite cheeseburger?

While Sriracha technically isn’t Primal, I live by the 80 / 20 principle and 1 tablespoon isn’t going to stop me from making one of the best burgers I’ve ever had.

Sriracha Bacon Cheeseburgers
Makes 4

1.5 pounds of grass fed organic ground chuck
1.5 tablespoons of Sriracha hot sauce or Rooster sauce, found in the ethnic section of almost all grocery stores
1.5 tablespoons low sodium soy sauce
Salt and pepper to taste
½ tablespoon olive oil
1 package of bacon, about 2 strips per burger, fried and drained of excess fat
4 slices of your favorite cheese, 1 per burger
Your favorite burger bar fixings…lettuce, tomato, onion, mustard, mayo, etc.

Heat your favorite cast iron grill pan over medium high heat for about 7 minutes.  Combine the ground chuck, Sriracha and soy sauce together in a bowl.  Mix together until just combined and do not over mix.  Too much handling of the meat will result in a tough burger.  Divide the mixture into quarters and form into patties.  Using your thumb, indent the center of each patty, this will ensure the burgers stay flat while cooking.

Sprinkle the top of each burger with salt and pepper and lightly drizzle with a little olive oil.  Place seasoned side down on your preheated grill pan.  Season the other side with salt and pepper and another drizzle of oil.  Allow the patties to cook for 3-5 minutes.  After 3 minutes test the burgers to see if they easily release from the pan, if not continue cooking for another 2 minutes.  The meat will release itself from the pan do not force it, and whatever you do, don’t squish your burgers!  Flattening the burgers causes all those yummy juices to release from the patty and you don’t want that…that’s the flavor people!  Flip the patties and cook for another 2-3 minutes, or to your desired level of doneness.  I prefer mine medium, so the burgers still have some give to them when you press them with your finger.  Cut the heat, add the cheese and cover so the cheese melts evenly.

Serve as is with your favorite burger bar toppings, or carb lovers can serve a top their favorite toasted bun.  Alongside a nice big green salad this is a perfectly balanced and delicious meal you will be sure to make time and time again.  I can already see sliders in our future!!


1 comment:

  1. Everyone in my house LOVED these! I did reduce the Srircha sauce to just a tablespoon for fear of it being to hot for my 6yr old daughter but next time I think it will be safe to add the entire 1.5tablespoons. I used my cast iron skillet but made it with Venison burger, my hubs & son are avid deer hunters and it is all I use I never buy beef.