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 (about 8 cups)
1 tablespoon
toasted sesame seeds
½ cup
ketchup
4
sesame seed buns, split
Instructions
01
Mix the patty ingredients, and then gently 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.
02
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
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 (160°F), 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
the Ingredients
Patties
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 (about 8 cups)
1 tablespoon
toasted sesame seeds
½ cup
ketchup
4
sesame seed buns, split
Instructions
01
Mix the patty ingredients, and then gently 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.
02
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
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 (160°F), 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.