Wednesday, December 9, 2015

sriracha cheeseburger... 30 minutes (plus marinating)

the goods:

1 cup mayonnaise
1 garlic clove, minced
2 tablespoons sriracha hot sauce
1/2 lemon, juiced
1 and 1/2 tablespoons butter, melted
4 brioche buns, halved
1 pound ground beef, shaped into 4 patties
1 teaspoon salt
1/2 teaspoon black pepper
4 slices white cheddar cheese
1/4 cup pickled jalapeno slices

onion strings:
1 yellow onion, peeled, and cut into thin strips
1 cup buttermilk
1 cup flour
1/2 teaspoon paprika
vegetable oil

Make onion strings: soak the onion strips in buttermilk for about 3 hours. Drain and discard buttermilk. Heat 1 and 1/2 inches of oil to 375 degrees. Combine flour and paprika in a bowl, and toss onion strips until well coated. In batches, fry onion strings until crispy and light brown, about 1 minute. Drain on a paper-towel-lined plate. Season lightly with salt.
Make sriracha aioli: whisk together mayo, garlic, sriracha, and lemon juice on a bowl. Chill until ready to use.
Make burgers: Brush butter on both cut sides of buns and place on a hot pan to toast. Season burger patties evenly with salt and pepper. In a large cast-iron skillet over medium-high heat, cook burgers 4 minutes until well seared on one side. Flip, and cook another 3 minutes. Top with cheese slices, and let melt 1 minute (it helps the cheese melt if you put a lid on for that last minute). To assemble, spread aioli on top and bottom of toasted buns. Place burger patty on top, followed by jalapenos and onion strings.

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