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Spicy Sriracha Burger

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Spicy Sriracha Burger
  • Prep 25 min
  • Total 25 min
  • Servings 4
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A tangy burger that's loaded with green chile and Sriracha!
by: The Food in My Beard
Updated May 27, 2022

Ingredients

  • 1 1/4 pounds ground beef
  • 1/4 cup sriracha
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • Pinch of salt
  • Buns
  • Cheese
  • Lettuce
  • Tomato

Steps

  • 1
    Mix the Sriracha and green chiles into the beef.
  • 2
    Form four patties from the meat.
  • 3
    Grill the burgers to brown and cook through. If you put the formed patties in the fridge for 45 minutes or so, they will harden up slightly. They will still be fragile, so be gentle with them.
  • 4
    Top with cheese while cooking so the cheese melts. Serve on the bun with the lettuce and tomato and of course, more Sriracha!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sometimes the first meal you have on vacation can really kick things off.

    You packed, you traveled, you unpacked, you shopped, you prepared the meal for people who are probably tired from all the packing and traveling.

    Then you finally sit down and all take your first bite together and breathe the collective sigh of relief. You made it!

    These Sriracha Burgers were the first meal on a recent vacation of mine, and that’s the exact feeling they gave me. It all comes back when looking at the pictures and thinking of the flavors!

    The flavor on these was fantastic, but the spice level was pretty low. Sriracha seems to lose its intensity with even the slightest cooking. Load some extra Sriracha on top if you really want to bring the fire.

    First, mix the Sriracha and chiles into the burger

    Get all of your ingredients laid out and ready to go.

    Popping the burgers onto the grill.

    The flavor on these burgers is really unique, with a nice tang and subtle heat – and they are so easy to make!

    Dan Whalen hadn’t had a vacation in so long before this one. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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