May 23, 2014

Spicy Ginger-Scallion Burgers with Sesame SpinachRecipe from Weber's Big Book of Burgers™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 8 oz fresh baby spinach
  • 1 oz fresh ginger
  • 2 garlic cloves
  • 6 scallions

Meat / Poultry / Seafood

  • 12 oz ground chuck (80% lean)
  • 12 oz lean ground pork

Oil and Spices

  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp kosher salt
  • 1 tbsp sesame seeds
  • 4 tsp toasted sesame oil
  • 2 tsp vegetable oil


  • 7 tsp hot chili-garlic sauce, such as Sriracha
  • 0.5 cup ketchup
  • 1 tbsp soy sauce


  • 4 sesame seed hamburger buns



  • 12 ounces ground chuck (80% lean)
  • 12 ounces lean ground pork
  • ½ cup thinly sliced scallions (white and light green parts only)
  • 1 piece fresh ginger, about 2 inches long, peeled and grated
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 teaspoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons plus 1 teaspoon hot chili-garlic sauce, such as Sriracha, divided
  • 8 ounces fresh baby spinach
  • 1 tablespoon toasted sesame seeds
  • ½ cup ketchup
  • 4 sesame seed buns, split


  1. Mix the patty ingredients, and then gently and briefly form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  3. In a large skillet over medium heat, 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.

  4. Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.

  5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 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.

  6. Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Sally J

Worth the trouble

This recipe was very good. Not just your average burger, and takes a bit more time for prep but worth it. My husband suggested it would be great with ground turkey, too. Definitely will make again.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Paul S

Easy and delicious

This is an amazing combination of flavors. Definitely worth it, especially if you already have some of the ingredients such as the sesame oil and sriacha. I made it with a meatloaf mix of beef, pork and veal but I think it would work just as well with all beef, beef/pork, or turkey.

Type of Griller


Would you recommend this recipe? YES

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Spicy Ginger-Scallion Burgers with Sesame Spinach