Sriracha Glazed Burger with Cooling Slaw

By Sprig Originals ✓ · cooked up in Sprig

A juicy 80/20 beef burger brushed with a honey-sriracha glaze in the last minute of cooking so it caramelizes instead of scorching. Sriracha-lime mayo brings the heat forward, while a crunchy cabbage-lime slaw and sliced avocado cool everything down. Fast enough for a weeknight, good enough for the grill on Saturday.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon fresh lime juice
• 1 clove garlic, grated
• 1/4 teaspoon kosher salt

• 3 cups green cabbage, very thinly sliced
• 1 cup red cabbage, very thinly sliced
• 1 medium carrot, grated
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons rice vinegar
• 1 tablespoon neutral oil
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon unsalted butter
• 1 teaspoon rice vinegar

• 1 1/2 pounds ground beef, 80/20
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon neutral oil, for the pan or grates
• 4 slices Monterey Jack or pepper Jack cheese
• 4 brioche or potato buns, split
• 2 tablespoons unsalted butter, softened, for the buns
• 1 large ripe avocado, sliced
• 1/2 small red onion, thinly sliced

Instructions

1. Make the sriracha mayo: stir the mayonnaise, 2 tablespoons sriracha, lime juice, grated garlic, and 1/4 teaspoon salt together in a small bowl. Refrigerate until you assemble.
2. Make the slaw: toss the green and red cabbage, carrot, and cilantro with the rice vinegar, oil, sugar, and 1/2 teaspoon salt in a large bowl. Let it sit at room temperature at least 15 minutes, tossing once or twice, so it softens slightly but stays crunchy. Drain off excess liquid before building the burgers.
3. Make the glaze: combine 3 tablespoons sriracha, honey, soy sauce, butter, and 1 teaspoon rice vinegar in a small saucepan over medium heat. Simmer 2 to 3 minutes, stirring, until glossy and just thick enough to coat a spoon. Remove from the heat.
4. Form the patties: divide the beef into 4 loose portions (6 ounces each) and shape into patties about 3/4 inch thick and 1/2 inch wider than your buns. Press a shallow dimple in the center of each with your thumb. Season both sides generously with the 1 1/4 teaspoons salt and the pepper right before cooking.
5. Heat a cast-iron skillet or grill to medium-high — about 400 to 450°F. Lightly oil the pan or grates. Butter the cut sides of the buns and toast them cut-side down for 1 to 2 minutes until golden, then set aside.
6. Cook the patties 3 to 4 minutes on the first side without moving them, until a deep brown crust forms and the edges look cooked through. Flip and cook 2 to 3 minutes more for medium (internal temperature 140°F) or until they reach your preferred doneness.
7. Glaze at the end: brush the tops of the patties generously with the sriracha glaze during the final 60 seconds of cooking, then lay a slice of cheese on each. Cover the pan or close the grill lid for 30 to 45 seconds until the cheese melts and the glaze bubbles. Do not add the glaze earlier — the honey will burn.
8. Rest the patties on a plate for 3 minutes. Spread sriracha mayo on both halves of each toasted bun.
9. Build each burger: bottom bun, avocado slices, patty with melted cheese, a brushed spoonful of any remaining glaze, a small handful of drained slaw, red onion, and the top bun. Press gently and serve immediately with the extra slaw alongside.

Chef's tips

Nutrition (per serving, estimated)

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