Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Buffalo Wing Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 small sweet onion, minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon (or more) crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce, optional
  • Thinly sliced ripe tomato, optional
For the mayonnaise
  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper
Instructions
For the burgers
  1. Melt butter with oil in a medium skillet over medium heat.
  2. Add the onion and salt and cook until onion starts to turn golden.
  3. Add the garlic, stir and cook another 2 minutes.
  4. Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  5. Add the ground meat and combine well. Form into 4 equally-sized patties.
  6. Fire up your grill. Oil your grates so that the patties do not stick.
  7. Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  8. Toast buns if desired.
  9. Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.
For the mayonnaise
  1. Combine all ingredients.

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not much sweetness.
Sriracha BBQ SauceI used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.

Sriracha BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon of Sriracha Sauce / Rooster Sauce
  • 1 fresh red chile pepper, finely chopped
  • 1/4 cup dark brown sugar
  • 1 teaspoon fennel seed, crushed
  • 1 cup ketchup
  • 2 tablespoons dark soy sauce
  • salt and pepper to taste
Instructions
  1. Heat the oil in a saucepan over medium heat.
  2. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  3. Mix in ketchup and soy sauce.
  4. Bring to a boil.
  5. Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.

 

Sriracha Bacon Onion Rings on the Char-Broil Big Easy

These Sriracha bacon onion rings that I made on my Char-Broil Big Easy give new meaning to kicked-up goodness. I mean, come on, what could be better than Sriracha and bacon? Now, these rings don’t get all super crispy like they’ve been deep-fried, but they more than make up for that with flavor. You can’t possibly make enough of these to satisfy your guests.
Sriracha Bacon Onion Rings on the Char-Broil Big EasyYou can serve the rings ‘as-is’, or do as I did and mix a few squirts of Sriracha and Ranch dressing together and use that as a dipping sauce. The cool Ranch helps cool off the spicy goodness, but it doesn’t hide it. Heck, I added Sriracha to it so it’s not like it’s wimpy.

You can’t fit a whole bunch of Sriracha bacon onion rings on the standard basket that comes with your Big Easy. To really make a batch, you’ll need the Big Easy cooking rack available from Char-Broil. It adds a lot of cooking room. You can read my evaluation of the rack by clicking here.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Sriracha Bacon Onion Rings on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 rings
 
In order to cook the full recipe amount below you'll need the Big Easy cooking rack. Otherwise, you'll have to divide the recipe up. Or at least use a Big Easy Bunk Bed basket to double the amount you can cook at once.
Ingredients
  • 2 large Vidalia onions
  • Sriracha sauce
  • 8 slices good bacon
Instructions
  1. Fire up your Big Easy.
  2. Slice the onion into thick 'steaks' about 1/2" thick.
  3. Push out the inner rings (save for another use), leaving the last two outer rings still together as one. Do not separate them. Note: If the rings are particularly thick then you can separate them as cook them as single rings.
  4. Squeeze some Sriracha into a bowl that's just big enough to fit an onion ring.
  5. Place the ring into the sauce. Using your fingers, spread the sauce all over the ring. Flip the onion and repeat. Get it coated, but not drenched.
  6. Wrap bacon around the rings. Don't wrap too tightly since the bacon will shrink. Don't wrap it too loose or it'll fall off.
  7. Brush (or just use your fingers) more Sriracha on the outside of the bacon.
  8. Place the rings on your Big Easy rack and lower into the Big Easy.
  9. Cook the rings until the bacon just starts to crisp. Gently flip them and cook another 10-15 minutes. Remove to a baking sheet and let firm up a bit.

Sriracha Mustard Sauce

This is my go-to, bring-the-heat mustard sauce. Although it is spicy (hey, there’s Sriracha in it), and a bit mustardy, it also has a great smokey flavor thanks to the smoked jalapenos (chipotles). I keep several cans of chipotles in adobo sauce on hand at all times. It’s great mixed in not only with this sauce, but I have been known to also add it to mayonnaise and ketchup.

I keep a double batch of this Sriracha mustard sauce in the fridge in a big squeeze bottle. A few squirts on hot dogs, or burgers, or a sandwich, really brings the food to life. I love it as a dipping sauce for my smoked sausages, or squeezed over my cedar-planked Polish sausage sandwiches.
Sriracha Mustard SauceDon’t have or like (gasp!) Sriracha sauce? You can substitute your favorite hot sauce, from the fiery hot to the mellow mild.

Sriracha Mustard Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 3/4 cup mayonnaise
  • 6 tablespoons prepared yellow mustard
  • 6 tablespoons Sriracha sauce
  • 2 teaspoons (or more) chipotle chilies, minced, in adobo sauce
Instructions
  1. Whisk together all of the ingredients until smooth. Refrigerate until ready to use.

 

Ultimate Sriracha Burger

Sriracha hot sauce finds its way into a lot of our dishes. Not because we like super-hot foods, but because we like a little spice in them. This ultimate Sriracha burger is a great example. Great grilled burgers with Sriracha mixed in with every bite. A little Sriracha in the beef, and a little more in a cool, creamy Ranch sauce that tops the entire burger off. Cool tomatoes and crunchy onions, a little lettuce, and some smokey bacon top off what is one of best burgers you can make.
Ultimate Sriracha BurgerThese ultimate Sriracha burgers were a huge hit. I expect to be making them often. They were certainly full of great spicy flavor.

Ultimate Sriracha Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 1/2 lbs ground chuck
  • 2 tablespoons low-salt soy sauce
  • 5 tablespoons Sriracha, divided
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup Ranch salad dressing
  • 6 hamburger buns
  • 6 slices thick cut bacon, cooked
  • 1 medium sweet onion, sliced thin
  • 6 slices Pepperjack cheese
  • 1 tomato, sliced thin
  • Green or red leaf lettuce
Instructions
  1. Place the chuck in large bowl.
  2. Add the soy sauce, 3 tablespoons of the Sriracha, and the black pepper.
  3. Mix the ingredients, but do not over mix.
  4. Form into 6 4 ounce patties. Grill as desired.
  5. Combine remaining Sriracha and the Ranch dressing.
  6. Slather dressing on insides of the buns.
  7. Add the cooked patties.
  8. Add bacon, onion, cheese, tomato and lettuce

 

Red- and Black-Eyed Gravies

I love smoked spiral ham. I usually don’t need anything on it. Just give me some ham and I’ll be happy. But recently I started thinking… “Ya know, I’ve never made red-eye gravy before. I should do that.” So I did, and it was good. Very good. But then I thought, “I bet that Sriracha in red-eye gravy would be spectacular.” So I did that too, and it was beyond good. Known as black-eye gravy, it was my favorite of the two, but the competition was close.
Red- and Black-Eyed GraviesEither  one of these gravies would be great on a steak, too. Or over a sliced beef rib roast. Ooooh, I need to make that. Soon.

Red- and Black-Eyed Gravies
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
For red-eye gravy
  • 1 slice thick-cut smoked bacon
  • 1 tablespoon all-purpose flour
  • 1/2 cup brewed strong coffee
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 cube beef bouillon
  • Kosher salt and freshly ground pepper, to taste
For black-eye gravy, add
  • 1-2 tablespoons Sriracha
Instructions
For the red-eye gravy
  1. Place the bacon in a medium saucepan over medium-high heat. Cook until nearly done. Remove the bacon for other purposes but keep the fat.
  2. Whisk in the flour until starting to bubble.
  3. Add the coffee and water. Bring to a simmer.
  4. Add the butter and bouillon and stir until the butter has melted and the bouillon has dissolved.
  5. Season with salt and pepper to taste.
  6. Let simmer until the desired thickness is achieved.
For the black-eye gravy
  1. Add Sriracha to red-eye gravy before seasoning with salt and pepper.

 

Sriracha Honey Ham Glaze

It’s Easter time, and among other things, that means hams go on sale. I can’t pass up a cheap ham, so I grabbed a smoked spiral-sliced ham at the market. I warmed it up per the package instructions (does it get any easier?), but instead of using the odd-looking and somewhat questionable packet of glaze that came with the ham I brushed it with this great Sriracha honey ham glaze. Man, was it ever good! Just enough of that great Sriracha flavor and kick, with a tad bit of sweetness!
Sriracha Honey Ham GlazeThis ham was great by itself, but flat-out perfect on toasted ciabatta with extra sharp sliced cheddar cheese, mayonnaise and yellow mustard. I also chopped up the ham after glazing it and used it in an out-of-this-world great omelet. It was so good that I think I’ll go to the market early tomorrow and grab another ham while they are still on sale.

If you’re looking to step up your ham with a coffee-infused gravy, check out my red- and black-eyed gravies.

Sriracha Honey Ham Glaze
Recipe type: Glaze
Cuisine: American
Cook time: 
Total time: 
Serves: 1/2 cup
 
Ingredients
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Sriracha sauce
  • 1/2 teaspoon minced garlic
Instructions
  1. Place all ingredients in a small saucepan over medium low heat and heat thoroughly while your ham is cooking.
  2. When the ham is done brush the glaze over the ham. If you want, save a bit of the glaze for brushing on the sliced ham.

 

Texas Sriracha Wings

Stubb’s recently came out with a line of marinades and what they call anytime sauces. Our local grocery store had them all on sale, so I grabbed two or three bottles of each and headed on home with thoughts of the many things I was going to use them in. First up? Wings of course, so I grabbed a bottle of Stubb’s Texas Sriracha anytime sauce and went to work.

I cooked up a batch of wings (that I had first dusted with my Fire-Eater rub) on my charcoal grill using the Vortex insert. I then tossed the wings with a generous pour of Texas Sriracha sauce and proceeded to absolutely devour them. My goodness me oh my, Stubb’s Texas Sriracha sauce is goooood! It’s like the Rooster sauce (er, Sriracha) we all love, but with fantastic southwestern spices and flavors thrown in. I could drink it straight out of the bottle.
Texas Sriracha WingsThe heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter). It makes for the perfect (kicked up) substitute for the ‘normal’ Sriracha sauce you already use.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Texas Sriracha Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
Instructions
  1. Place the wings into a resealable bag or container.
  2. Add wing rub and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl and drizzle with Texas Sriracha sauce.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.