Steak Burgers, Sriracha Style

Three (satisfying) words: Sriracha Steak Burgers.

As you can see these aren’t your typical burgers. I thought a bun might complicate the flavors. Okay so THAT and I couldn’t decide on a bun to go with them; pretzel? whole wheat? white? ciabatta???? I was completely torn… so I made an executive decision and decided to not use a bun at all. I know you can’t genuinely see the burgers underneath all that cheese, Sriracha mayo, cilantro and [yup] more Sriracha drizzled over top. But I swear they are there.

You might expect these to be INSANELY spicy. I won’t lie to you, they aren’t crazy hot. Maybe I’m imune? But they are pretty spicy, enough to make you sweat a little. So of course I made these on a hot and humid 85 degree day. Because, why not? We also were staining our deck and there was ZERO breeze. Sriracha burgers + hot, humid, deck-staining-day = a hot mess. I simply saying.

This mayo doesn’t simply have to be made for this these burgers. Slather it on grilled corn, a BLT or whatever your handsome mind can dream up.

Then mince up a clove of garlic and add it to a half cup of mayonnaise and a tablespoon of Sriracha sauce.

Lastly squeeze in the juice of half a lime, a little coarse black pepper. Then cover tightly, pop it into your fridge until you’re ready to use it.

Next, the burgers! I think cube steak is the GO-TO way to make steak burgers and not have to drag out a food processor or meat grinder.

First, simply slice it into thin strips, and then slice those strips into teeny-tiny pieces.

Next, throw the minced cube steak into a large bowl with 1 pound ground chuck.

Then add in a 2 tablespoons up to 1/4 cup of Sriracha. Aren’t you excited about this?

Add in two tablespoons of low sodium tamari (you could use low-so soy if that’s what you have).

Slice up three green onions, the dark and light green parts only.

Grab a big handful of cilantro and give it a good mince.

Then only add the green onions, cilantro, black pepper and kosher salt too.

Next, use a fork to fluff and mix all those ingredients. This is my go-to way to mix ingredients into burgers without risking overworking the meet.

Perfection.

Divide the meat mixture into 12 equal size balls. These are slider-size… but if you wanted regular burgers then this method will make 4 or 6 depending.

Form into patties…

Lightly oil a skillet, griddle or your grill. At this point our grill was still out of oil. But truth-be-told I do like griddle burgers simply as much.

Cook the burgers for about 4 minutes {my griddle is set to 350 degrees}.

Flip.

Top with any cheese you like. This is white cheddar… but any cheese you like will work fine.

Cover with a domed lid to speed up the cheese melting process.

Oh heck YES!

Then I haphazardly tore layers off of a head of iceberg, topped it with a burger, a drizzle of Sriracha mayo, fresh cilantro and because I’m a glutton for all things Sriracha, I added a few “drops” more of Sriracha.

Oh and since these sriracha steak burgers are technically slidersize, you can eat like 4 and it’s all good.

Enjoy! And if you give these Sriracha Steak Burgers a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome Kitchen-made Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!

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