Skip to Main Content

Spicy Ginger-Scallion Burgers with Sesame Spinach

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

Fuel Type:

Serves 4
8 to 10 min.
- Prep Time30 min.
- Grilling Time8 to 10 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
8 to 10 min.

Ingredients

Instructions

the Ingredients

20151023095354 Row Redmeat 75

Patties

340 grams ground chuck (80% lean)
340 grams lean ground pork
50 grams thinly sliced scallions (white and light green parts only)
1 piece fresh ginger, about 5 centimeters 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
225 grams fresh baby spinach (about 225 grams)
1 tablespoon toasted sesame seeds
120 milliliters ketchup
4 sesame seed buns, split

Instructions

Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters 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 (200º to 260ºC).
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 (70ºC), 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 medium-high heat, with the lid closed, until cooked to medium doneness (70ºC), 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.

Let's Gear Up

Recommended Tools

Let's Gear Up

Recommended Tools

Barbecue Mitt

View Details

More Red Meat recipes

You May Also Like

More Red Meat recipes

You May Also Like