|Just look at that Sriracha butter sauce running out when we cut the burger! YUM!|
He calls his wife "She Who Must Be Obeyed." She bought an extra lean ground beef and that's not his style. He added butter and Sriracha to his burger to moisten it. My mind started on overdrive. Our family loves hamburger surprises and I have intentions of changing them up sometimes to see how they like something different. This combination would be a great way to change things up. I've heard of butter burgers before but adding Sriracha is genius. So I pinned the Old Fat Guy's "Moist Burgers" recipe and planned to change them to resemble our hamburger surprises. I commented on his post that I hoped I would remember this come grilling season. Carlee saw that and was hopeful that I was the Sandy that commented and that she was looking forward to this treat come spring. Yes, Carlee, you know your mother and you got to enjoy this tasty burger a bit sooner than planned.
When I asked Collin what he wanted for his January birthday, he responded with hamburger surprises and strawberry shortcake like that is a normal dinner for January. Then the Old Fat Guy's "Moist Burgers" popped into my head and I really got down to business. I made regular hamburger surprises too because I wanted to make sure the birthday boy was happy. In case you were wondering, I found strawberries too. Pops even fired up the grill. They turned out just like I had hiped. Carlee was the first to cut into her Sriracha Butter Burger and the butter oozed out just like I had hoped. They are a hit and I'm sure they will be requested again soon.
Sriracha Butter Burgers
Makes 8 half pound burgers
1 stick butter, softened
1 tsp minced garlic
3-4 lbs. ground beef (90/10)
1/4 cup minced onion
1/4 cup Sriracha HOT Chili Sauce (or according to your taste preference)
8 slices bacon
A little extra Tony's seasoning (optional)
8 hamburger buns
- A couple hours before you make the burgers, stir the garlic and Tony's seasoning into the butter. On a piece of plastic wrap, form the butter back into a shape similar of that of a stick of butter and freeze.
- Divide the ground beef into 16 equal portions. Pat them out into rounds just larger than the buns.
- Sprinkle the minced onion among 8 patties and drizzle with Sriracha sauce. Remove the butter from freezer and cut into 8 pieces. Place the sliced butter onto the Sriracha covered patties.
- Place the plain patties over the filling and pinch edges shut. Wrap it in bacon and secure with a wooden toothpick.
- Fry or grill until cooked to your desired temp, flipping once. (Pops grilled ours for about 5 minutes on each side on a hot grill. We like our medium rare). If you like a bit more seasoning, sprinkle both sides with Tony's as you cook them.