Happy Friday! It’s a great day to add a little flavor to your life!
If you haven’t noticed, I love taking traditional recipes and spicing it up with different flavor profiles or ingredients. Often this is because I’m trying to use up leftovers or extra produce in the refrigerator. Truthfully, this is one of my favorite pastimes…fridge wide open (fridge beeping at me because I’ve held the doors open too long) trying to decipher how I can get certain flavors to marry. Now I’m certainly not ready for the show Chopped because this process can take me 20 minutes just to come up with an idea, but hey, I do love a good challenge when it comes to using ingredients.
These burgers are a result of this. I had some peppers from the garden, cilantro bunch that needed to be used up, and extra limes and red onion. Plus, my husband always likes a good homemade burger. Who doesn’t?! I personally don’t always like the premade burgers from the grocery store due to the additives and salt content. I’m all in favor of creating what flavors I want to have in my own burger. And it really does not take that much extra time to create your own at home. Trust me 🙂
I used Dakota 85% lean grass-fed ground beef for this recipe and wouldn’t go any leaner. If you go leaner, the burgers will need some type of a binder to help keep them together. I try to be as health conscious as possible when it comes to choosing meat to avoid any extra additives, hormones, or preservatives. This company seemed to be right up this alley…family-owned company, non-GMO, grass-fed, and no added hormones. Now, does this happen all the time? No, that’s just not realistic. A healthy lifestyle is a balance remember? Truthfully, my local grocery store seems to always change up their meats and I try to keep an eye out for new, healthier options.
This recipe is an easy 30-minute aka perfect for a Friday night dinner (HINT, HINT it’s Friday!). The freshness from the cilantro and veggie-packed burger patty mixed with the kick from the sriracha mayo make these burgers so addicting. A real crowd-pleaser if ya know what I mean 😉
I used a cast iron skillet to pan-fry these patties only because I was afraid they would fall apart on the grill. If you are using a little fattier meat and feel like your patties can stand on their own two feet, then go for it! Enjoy! -EAB
Thai Burgers with Sriracha Mayo
- 1 lb 100% organic grass-fed ground beef (85% lean)
- 3 cloves garlic, minced
- 2 small bell peppers (or 1 large)
- ¼ red onion, chopped
- ⅓ cup fresh cilantro, chopped
- juice of ½ lime
- 1 tbsp fish sauce
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- ½ cup olive oil mayonnaise
- 1 tbsp sriracha sauce
- juice of ¼ lime
Stir together the mayo, sriracha, and lime juice and refrigerate until burgers are ready.
Add the beef, garlic, peppers, red onion, cilantro, lime juice, fish sauce, and salt and pepper to a medium bowl. With your hands, mix the beef mixture to evenly distribute the vegetables and seasonings. Form four beef patties.
Coat a cast iron skillet with cooking spray and bring to medium-high heat. Once the pan is hot, add the burgers. Cook on medium-high heat for 4-5 minutes on each side.
Serve with sriracha mayo on hamburger buns of choice and garnish with extra cilantro and a lime wedge.