Best Slow Roasted Sriracha Pork And Bacon Burger Recipes

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ULTIMATE SRIRACHA BURGER



Ultimate Sriracha Burger image

Reprinted with permission from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Check out more at http://www.thesrirachacookbook.com

Provided by SrirachaCookbook

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs ground beef (preferably chuck, 80/20)
1/4 cup soy sauce
10 tablespoons sriracha sauce
4 teaspoons fresh ground black pepper
4 slices thick slab bacon
2 large sweet onions
3/4 cup blue cheese dressing
8 hamburger buns with sesame seeds
8 slices swiss cheese (thick slices)
1 large beefsteak tomato, sliced
arugula or romaine lettuce

Steps:

  • In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator.
  • Preheat a charcoal or gas grill to medium-high heat.
  • In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into ¼-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20-25 minutes.
  • Grill the burgers, turning once, 4-4½ minutes on each side or until a meat thermometer registers 130-135 degrees for medium-rare.
  • While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time.
  • To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.

SLOW ROASTED SRIRACHA PORK AND BACON BURGER



Slow Roasted Sriracha Pork and Bacon Burger image

This is a slightly modified version of a Donna Hay recipe. The original adds thinly sliced fresh pineapple to the burger. Still a yummy burger. You will probably have left over pork.

Provided by The Normans

Categories     Lunch/Snacks

Time 6h

Yield 4 burgers

Number Of Ingredients 10

6 teaspoons extra virgin olive oil
8 slices streaky bacon (200g)
4 seeded hamburger buns, halved
1/2 cup whole egg mayonnaise (150g)
4 butter lettuce leaves
1 1/2 kg boneless pork shoulder, trimmed
125 ml sriracha sauce
125 ml malt vinegar
135 g brown sugar
500 ml water

Steps:

  • Preheat oven to 180degC. Heat 1 tablespoon of oil in a large heavy-based oven-proof saucepan, over high heat. Cook the pork for 10 minutes on each side or until browned. Remove and set aside.
  • Reduce heat to medium. Add the sriracha, vinegar, sugar and water to the saucepan and stir to combine. Bring to the boil. Return the pork, cover with a lid, place in the oven and cook for 1.5hours. Remove from the oven, turn the pork over, cover and return to the oven for another 1.5hours or until tender.
  • Carefully remove the pork and place on an oven tray. Cover and refrigerate for 2 hours or until completely cool.
  • Return the saucepan to medium heat and bring the sriracha mixture to the boil. Cook for 8-10 minutes or until thickened. Set aside to cool.
  • While the sauce is cooling slice the pork into 8 x 1.5cm thick slices. Heat 1tsp of oil in a large non-stick frying pan over high heat. Cook the bacon, turning, for 4-5minutes or until brown and crispy. Set aside and keep warm.
  • Using paper towel wipe the pan clean. Heat the remaining oil over high heat. Cook the pork slices for 2-3 minutes on each side or until charred and warmed through.
  • Spread the base of the bun halves with mayonnaise and top with the lettuce, pork, sriracha sauce and bacon. Top with remaining bun halves to serve.

Nutrition Facts : Calories 1610.5, Fat 118.4, SaturatedFat 39, Cholesterol 317.7, Sodium 1106, Carbohydrate 55.3, Fiber 1, Sugar 35.6, Protein 75.6

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