Recipe from Weber's Big Book of Burgers™ by Jamie Purviance
Spicy Ginger-Scallion Burgers with Sesame Spinach
People
Serves 4
Prep Time
30 mins
Grilling Time
8 to 10 mins
People
Serves 4
Prep Time
30 mins
Grilling Time
8 to 10 mins
the Ingredients
- 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
- Patties
Instructions
- 01 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.
- 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- 03 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.
- 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, 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.
