After picking up a bottle of
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.
1.5 pounds of grass fed organic ground chuck1.5 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.