Mike LangBeef, Grilling

Ultimate Siracha Burgers

Mike LangBeef, Grilling
Ultimate Siracha Burgers

I have to thank my Twitter/Flickr/Facebook friend Eric for this post.  When he sent me a link to Ultimate Siracha Burgers from Serious Eats, along with his own mouth watering pictures, I knew I had to try the recipe.  I mean it includes Siracha, what is there not to like?


Thankfully, my desire to "salute the rooster" was seconded by Bean, which was great.  I knew he would like the heat and better yet, I needed someone to grind the meat.

Editorial note: I like to grind my own meat.  Yes, it is far easier to go the grocer and grab a pound or two of ground chuck and jaywalking a busy intersection is also a much faster way of crossing the street.  However, in the day of pink slime and concerns over beef quality and origin, I prefer to take the grinding on myself, or when available, with the help of a trusty partner.  I also like to take crosswalks.  Call me old fashioned, but it pays to be safe.

The Grind

Editorial, editorial note: The meat grinder attachment on the Kitchen Aid mixer tends to splatter, thus the "grinding skirt" I've attached.  There is nothing that kills an appetite faster than digging into a great meal and spotting ground meat spatter half way across the kitchen.

The recipe on Serious Eats comes directly from The Siracha Cookbook.  Yes, an entire cookbook dedicated to Siracha. Considering BonAppétit’ named Siracha the Ingredient of the Year for 2010, a tome dedicated to the Thai hot sauce can be completely understood, if not expected.  I've always thrown Siracha on things like chips, eggs, burritos, etc.  I guess I never really thought of all the…possibilities.  Have you ever mixed blue cheese and Siracha?  Because I'm saying, you should.

Although I made a few changes for the sake of personal taste and items on hand, the results were fabulous.  I think Eric agrees!

Ultimate Siracha Burgers

Adapted from Serious Eats: Cook the Book: The Siracha Cookbook

3 pounds ground beef (grind your own.  Shoot for 80/20, so don't pick too lean of a cut.)

1/4 cup soy sauce

10 T Sriracha

4 t freshly ground black pepper

4 slices thick-cut bacon

2 large sweet onions

3/4 cup blue cheese dressing

8 artisan buns

8 thick slices Swiss cheese

Romaine lettuce

In a large bowl, mix together the meat, soy sauce, 5 tablespoons of the Siracha and the pepper.  Form the meat mixture into patties.  Place on a baking sheet lined with parchment paper and refrigerate.

Squezing the Rooster

Prep the grill for direct medium high.

In a pan, fry the bacon.  While the bacon sizzles, cut the onions into quarters and then slice.  When the bacon is cooked, remove the slices to a paper towel lined plate and let rest.

Pulling the bacon

Then, add the onion to the bacon fat still in the pan.

Adding the Onions

Cook the onions over medium-low until they caramelize, about 20-25 minutes.


Grill the burgers.  Figure about 4-5 minutes a side.  I like to cook them to about medium, which is around 140-145 F.


Meanwhile, in a small bowl, mix the Siracha and blue cheese.

Right before the burgers wrap up on the grill, grill the buns.  Bread can burn fast, so keep a vigilant eye when you drop the halves down on the grates.

To stack your finished burger, spread the Siracha-blue cheese mixture on both sides of the bun.  Add your burger, then swiss cheese, bacon, onions and romaine.  Have one…and then have another.  They are that good.

Siracha Burgers