androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Spicy Ginger-Scallion Burgers with Sesame Spinach

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

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

20151023095354 Row Redmeat 75

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.

    Related Grill Skills

    Mincing Ginger
    Mincing Garlic
  • Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • 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.
  • Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.
  • 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.
    Grill the patties over direct medium-high heat, with the lid closed, until cooked to well done (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 medium-high heat.
    Grill the patties over medium-high heat, with the lid closed, until cooked to well done (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 medium-high heat.
  • Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.

More Red Meat recipes

You May Also Like

More Red Meat recipes

You May Also Like