Burger of the Week: Spicy Ginger-Scallion Burgers with Sesame Spinach

Ottawalife Contributor

10 years ago

Not your typical burger, this one takes it to the next level with something a little more gourmet. Instead of saying how good the ginger-scallion burger was at whatever restaurant, you can brag about your own!

SERVES: 4
PREP TIME: 25 minutes
GRILLING TIME: 6-8 minutes

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

OTHER

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

DIRECTIONS

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.
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
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.
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, 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.
Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.