android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber’s Big Book of Burgers™ by Jamie Purviance

Spicy Ginger–Scallion Burgers with Sesame Spinach

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    8 to 10 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
8 to 10 min.

the Ingredients

20151023095354 Row Redmeat 75

Patties

  • 340 grams ground chuck (80% lean)
  • 340 grams lean ground pork
  • 50 grams thinly sliced scallions (white and light green parts only)
  • piece fresh ginger, about 5 centimetres long, peeled and grated
  • soy sauce
  • toasted sesame oil
  • garlic cloves, minced
  • kosher salt
  • freshly ground black pepper
 
  • vegetable oil
  • toasted sesame oil
  • plus 1 teaspoon hot chili–garlic sauce, such as Sriracha, divided
  • 225 grams fresh baby spinach (about 225 grams)
  • toasted sesame seeds
  • 120 milliliters ketchup
  • sesame seed buns, split

Instructions

  • 01 Mix the patty ingredients and then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • 02 Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
  • 03 In a large skillet over medium heat on the stove, warm the vegetable oil, sesame oil and 1 teaspoon of the chili–garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds.
  • 04 Combine the ketchup with the remaining 2 tablespoons chili–garlic sauce.
  • 05 Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
  • 06 Build each burger on a bun with chili–garlic ketchup, a patty and sesame spinach. Serve warm.
Ingredients
Instructions