Sriracha Burgers

by Sarah on February 19, 2014

Here’s a burger that’s sure to hit the spot all over the country right about now. Where we live, in Central California, it’s 70* and the trees think it’s Spring already. I’ve heard tales of this “snow” stuff everywhere else in the country.  So, while we might be grilling burgers here, these spicy Sriracha chili sauce laced burgers are sure to warm up everyone else–whether you have to cook them indoors or not.

I’ll tell you up front that these burgers have about a hundred ingredients in them but don’t worry-it’s worth the little extra work. I’ve adapted these (barely) from Randy Clemon’s Sriracha Cookbook.  If you’re a sriracha fan, this book–along with the companion The Veggie-Lover’s Sriracha Cookbook–is worth picking up.

I was recently working on an article for Edible Sacramento about the origin and all of the different varieties of sriracha and was able to chat via email with Randy Clemons.  He was nice enough to answer all my dumb questions and is a genuine champion of the hot stuff.  He even got to participate in a short film about sriracha and Huy Fong Foods, the American company that makes the “Rooster” version.  I watched it recently and if you are a weirdo food nerd like me, you might want to shell out the $5 and check it out at  The Huy Fong story is awesome–the classic American dream.

Even if you don’t want to go so far as to watch the film–go ahead and shell out the two bucks for a bottle of Rooster sauce and make these burgers.  Adjust the heat to your liking–Randy’s originals will knock your socks off–but you can dial it back a bit (like me) to make them a little more manageable.  Serve with a nice cooling cole slaw and an ice cold beer.

Sriracha Burgers


  • 1 lb ground beef (80/20)
  • 3 tsp soy sauce
  • 4 Tbsp sriracha sauce
  • 4 slices bacon
  • 1 yellow onion, sliced thick
  • 1/3 cup good quality blue cheese dressing
  • Black pepper to taste
  • 4 sesame seed hamburger buns
  • burger garnish: tomato, lettuce


  • In a medium bowl, lightly mix the ground beef, soy sauce, 2 Tbsp sriracha and a few grinds of black pepper. Set aside.
  • In a small bowl, mix the blue cheese and the remaining sriracha. Taste for heat level and add more sriracha if desired.
  • In a large cast iron pan, fry the slices of bacon until crisp. Remove bacon and let drain on paper towel.
  • Saute the sliced onion in the bacon fat. Season with salt if needed. When cooked, remove from pan and set aside.
  • Form the meat mixture into four patties. Fry in the cast iron pan (or grill if desired) over high heat for about 2 minutes per side for medium rare burgers. Remove from pan and let rest for a minute.
  • Toast the inside of the buns in the cast iron pan.
  • When the buns are toasted, assemble. Spread the sauce on each of the 8 bun halves. Lay the cooked onions on each of the bottom bun halves, then place cooked patties on top. Cut each bacon slice in half and place two half-pieces on top of each burger patty. Garnish with lettuce and/or tomato and top with the top half of the bun.

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