Spicy Grilled Sriracha Burgers with Crispy Shallots and Ginger-Chile Aioli

Do you remember the delicious Miso Marianted Black Cod I made for my dad’s birthday last year?  You might also recall the Creamy Miso Noodle Soup we made recently that was inspired by his love of Japan.  (And no, we’re not having a quiz! ;-))

As you can tell, my dad quite likes foods with an Asian vibe.  (Me too!)  So this year for his birthday, I made him a Grilled Spicy Siracha Burger!  I could go on and on about how good this burger is, but I think absolutely awesome sums it up perfectly.

With Memorial Day BBQ’s right around the corner, our grilling season is kicking off, and I love it!  I would highly suggest this burger for your BBQ this weekend!  Memorial Day is this coming Monday, May 28th!

Grilled Spicy Sriracha Burgers with Crispy Shallots and Ginger-Chili Aioli

Prep Time: 40 minutes

Serving Size: Serves 4

Recipe

For the burgers:

1-1/2 tablespoons Sriracha sauce

1 tablespoon tamari or soy sauce

2 teaspoons honey

2 teaspoons fresh, minced garlic

1-1/2 teaspoons fresh, minced ginger

3/4 teaspoon sea salt

1-1/2 pounds lean ground beef (I prefer organic, grass fed)

Grape seed oil

For the shallots:

Grape seed oil for the pan

1 cup thinly sliced shallots (about 1/2 pound)

Sea salt and freshly ground black pepper

For the aioli:

1/3 cup mayonnaise

1-1/2 teaspoons fresh, minced ginger

1/2 teaspoon fresh, minced garlic

1 teaspooon lime juice

1/2 teaspoon chile paste (Sambal Oelek is perfect)

1/2 teaspoon honey

1/4 teaspoon salt

The fixins:

1 cup packed cilantro leaves, roughly chopped

1 large bunch basil

4 Roma tomatoes, cut into about 1/4-inch slices

1 medium-sized ripe avocado, sliced thinly

4 of your favorite hamburger buns

    For the burgers:
  1. In a small bowl, use a whisk or a fork to combine the Sriracha, tamari, honey, garlic, ginger, and salt. Add the beef to a large mixing bowl and pour in the Sriracha mixture. Use your hands or a large metal spoon, to mix everything together. Only mix until it's combined.
  2. Shape the meat into 4 burgers, about 1 cup each. Place them on a plate, cover with plastic, and set them aside in the refrigerator.
  3. For the shallots:
  4. Coat the bottom of a medium-sized skillet with grape seed oil and place it over medium-high heat. Once the pan is hot add the shallots and cook them, stirring a bit, until they are brown and crispy, about 5 minutes. Season them to taste with salt and pepper. Set aside.
  5. For the aioli:
  6. Mix all of the ingredients together in a small mixing bowl. Set aside in the refrigerator.
  7. For the fixins:
  8. Arrange the cilantro, basil, avocados and tomatoes on a large plate.
  9. Now let's grill:
  10. To grill the burgers, preheat your BBQ or stove-top grill.  Remove the shaped burgers from the refrigerator and drizzle grape seed oil on both sides. When the grill is very hot, put on your burgers.  You should hear a sizzling sound — if you don’t, wait!  You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough. Grill for about 4 minutes, then flip the burgers over and reduce the heat to medium-low.  For medium rare, grill for about another 5 minutes or until the desired doneness. Place the cooked burgers on a plate and cover with foil.
  11. While the grill is still hot, add the hamburger buns to it, round side up. Grill just until they are slightly marked and are warm, about 1 minute.
  12. To assemble, spread a generously portion of the aioli to each side of the grilled bun, then add a burger, about one fourth of the shallots, cilantro, basil, avocado and tomato slices. Close it up and there you have it!
  13. Serve immediately!

Notes

If time permits, you can make homemade aioli! Here's how!

http://cookingontheweekends.com/2012/05/grilled-spicy-siracha-burgers-with-crispy-shallots-and-ginger-chili-aioli/

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Comments

  1. Craig says

    I made these tonight for my family. Everyone thought the first bite or two was pretty spicy, then they settled down and enjoyed them. I was skeptical about putting the cilantro and basil on, but you called that one right. The flavor bled was terrific. They were easy to make and really tasty.

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