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Sriracha Burger

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Serves 4


1 1/2 lb. ground beef 85% lean
2 tablespoons soy sauce
1/3 cup Sriracha, plus 2 tablespoons
2 teaspoon freshly ground black pepper
4 slices Our Own Smokehouse bacon
1 large sweet onion, (Vidalia if in season)
1 tablespoon Olive Oil
1/8 teaspoon salt
3/4 cup blue cheese dressing
4 fresh baked burger buns
Butter, for buttering buns
4 slices Swiss cheese
1 large tomato, sliced
Arugula, for garnish


  1. Combine the ground beef, soy sauce, 2 tablespoons of the Sriracha, and the pepper in a large mixing bowl; Do not over mix.
  2. Form the mixture into 4 patties and set aside on a baking sheet lined with parchment paper, cover and place in the refrigerator.
  3. Preheat a grill to medium-high heat.
  4. Cook the bacon. Our preferred method is oven-baked. Preheat oven to 400 degrees F. Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is deep golden-brown and slightly crispy. Exact baking time will depend on the thickness of the bacon. Once cooked, dry on paper towels and set aside.
  5. While the bacon is cooking, peel and slice the onion. Cook the sliced onion with a pinch of salt in the olive oil over medium-low heat until caramelized.
  6. Grill the burgers, turning once, until a meat thermometer registers 160 degrees to 165 degrees F.
  7. While the burgers are cooking, combine the blue cheese dressing with the remaining 1/3 cup of Sriracha in a small bowl.
  8. Butter both sides of the buns and lightly toast the buns on the grill during the last minute of cooking time.
  9. To serve: Spread the Sriracha and blue cheese dressing sauce on both halves of each hamburger bun. Place a burger patty on the bun and top with Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small bunch of arugula.
Course: Dinner
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