Three (delicious) 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 really 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 just saying.
This mayo doesn’t just have to be made for this these burgers. Slather it on grilled corn, a BLT or whatever your beautiful 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 BEST 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 just 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 favorite 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 recipe 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 just 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 Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Spicy Sriracha Steak Burgers
Ingredients
SRIRACHA LIME MAYO:
- 1/2 cup mayonnaise [homemade or store bought]
- 1 tablespoon Sriracha
- 1 clove fresh garlic, minced
- 1/2 lime, juiced
- 1/4 teaspoon coarse ground black pepper
FOR THE BURGERS:
- 1 pound cube steak, finely minced
- 1 pound ground chuck
- 1/4 cup sriracha, plus more for serving
- 2 tablespoons low-sodium tamari
- 3 green onions, sliced (dark and light green parts only)
- 1/4 cup chopped fresh cilantro
- olive oil
- 6 slices cheese, of choice halved on the diagonal
- 12 iceberg lettuce leaves
- cilantro, for garnish
Instructions
- In a small bowl combine the mayo, Sriracha, garlic, lime juice and pepper. Stir, cover and refrigerate until ready to use.
- In a large bowl combine the minced steak, ground chuck, Sriracha, tamari, cilantro, green onions, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper with a fork.
- Divide into 12 equal portions and form into patties.
- Preheat a griddle to 350 degrees and coat lightly with oil. Griddle the burgers for 4-5 minutes before flipping, topping with cheese and covering with a dome lid {or tented foil} to help melt the cheese. Cook the burgers for 4 more minutes or until the burgers are cooked as desired.
- Top each iceberg leaf with a burger pattie, a drizzle of Sriracha mayo, torn cilantro and a few drops of Sriracha {if desired}.
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These burgers look sooooo good! definitely will be on the menu this week!! 🙂
My mouth is watering! I can’t wait to try these.
These look perfect! I love all that flavor you packed into these burgers, and buns are so overrated!
these look delicious! lately i’ve been loving southwest chicken burgers with guacamole and chipotle mayo, i feel like they would be right up your alley!
Currently digging the common, but oh-so-good, summer burger marinated in a strong lager, topped with grilled onions, sauteed mushrooms, green onions, and lots of cheese.
Yum! I am digging sriracha infused burgers with a yummy cilantro, lime and mayo sauce on top!
These look delicious!
I’m not too adventurous when it comes to burgers ha..but I grew up eating burgers with Lipton onion soup mix in them ha…They are pretty tasty!
Now that I have a more grown-up palette, I do wanna try experimenting with various mix-ins, etc.! Thanks for the chance to win too!
Joey J.
My epic burger creation is way too boring comparing to yours, the spicy steak burgers look so yummy! I always just put burger with cheese and tomatoes. I’m definitely going to try your recipe.
I like to put taco seasoning into my “epic” grilled burgers.
Thanks!
These burger are so flavorful and look juicy! I admire the details you take care of when cooking, it looks gorgeous 🙂
My “epic” burger isn’t too epic. Usually seasoned with an organic ranch seasoning packet and grilled on a charcoal grill. Top with Jalapeno Havarti, fresh heirloom tomatoes, Vidalia onion slice, lettuce and a little spicy mustard.
YUM! These look delicious! I MUST try soon!
Epic Burger is minced lamb with smoked aubergine and sriracha hummus with pickled portobello mushrooms
Wow these look so tasty. I love spicy burgers.
Those burgers sound amazing!
Not so much an epic burger but I make them with onion soup mix and top with mushrooms and swiss.
A nacho burger! With tons of queso, pico, lettuce, sour cream and guacamole!
These look amazing!!
I am allll about the sriracha!!
I went through a burger phase a few years back where I made them all the time. My favorite was the jalapeno burger. I diced up pickled jalapenos and added them to the meat. They were just spicy enough and sooo good!
Yummy, nothing like a grilled cheese burger with sliced tomatoes on the side.
Not really epic, but I like making burgers with soy sauce, onions and green pepper, and then topping with super sharp cheddar.
So incredibly delicious! Love that you added the cube steak to the ground chuck!
The burger meat looks uber flavorful, and I love the lettuce cup bun. These look fantastic. Pinned!
We are currently loving burgers with blue cheese mixed in and bacon on top. Perfectly tangy and cheesy. Your creation looks wonderful. an’t wait to try them! Thank you so much.
I love that haphazard lettuce tearing action! No seriously, the action shot of the burgers on the hot griddle, now that’s food porn! I totally dig the sound of these spicy little burger bombs!
Thanks a bunch for having me along for burger month Kita!
My epic burger creation had bacon, blue cheese, and grilled apples.