Slater’s 50/50 Releases Sriracha Burger 

SoCal’s better burger chain, Slater’s 50/50, is releasing its newest creation on Monday, December 9, 2013: the Sriracha Burger.

The Sriracha Burger features Slater’s signature 50/50 blend—50% ground beef and 50% ground bacon—mixed with Huy Fong Foods’ Sriracha and their Chili Garlic Sauce. The spicy patty rests on a bed of Sriracha coleslaw and gets topped with a Sriracha-mushroom sauté, melted Pepper Jack cheese, Sriracha-glazed thick-cut bacon ribbons, Sriracha mayo, and an extra squiggle of Sriracha, all sandwiched between a brioche bun.

The Sriracha Burger is available at all six Slater’s 50/50 locations: San Diego, Huntington Beach, Pasadena, Lake Forest, and Rancho Cucamonga.

For a vegetarian option, ask for the housemade veggie patty (which is apparently pretty darn delicious) and request no Sriracha bacon.

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RELATED RECIPES

The Ultimate Sriracha Burger recipe from The Sriracha Cookbook
Ground chuck gets pumped up with Sriracha, thick-cut bacon, grilled onions, bleu cheese dressing, tomato, and Swiss cheese.

The Ultimate Sriracha Veggie Burger recipe from The Veggie-Lover’s Sriracha Cookbook
This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli seasoned with cumin and Sriracha, all I can say is… you’re welcome in advance!

Went to film an episode of Master Pairings with “Dr.” Bill on Saturday and whipped up a batch of my Sriracha Cheese Log. Hadn’t made it since developing the recipe about two years ago and forgot how damn tasty it is. Cream cheese, chèvre, Sriracha (of course), parsley, rosemary, chives, garlic, and black peppercorns. Mmmmmm. I’ll definitely be breaking this one out again for the holidays. Bill paired it up with Nelson, a golden rye IPA from Alpine Beer Company, and it really worked well with the heat of the Sriracha, the brightness of the herbs, and helped cut through the creaminess of the cheese. A match made in heaven!

Watch the full episode here, via New Brew Thursday:
(We start talking Sriracha around the 13:00 mark…)

Dec 8 : Celebrator Doppelbock : Brauerei Aying (Ayinger) from New Brew Thursday on Vimeo.

This looks like something important that I should post.

from Scott Hutcheson:

• 8 strips of bacon (thick cut is best)
• Sriracha hot sauce
• Brown Sugar

Preheat oven to 350 degrees. Put a baking rack on a baking sheet and arrange the eight strips of bacon on the rack. Squeeze a thin ribbon of Sriracha down the center of each strip of bacon. Use a pastry brush to spread coat the entire top surface of the bacon with the hot sauce. Sprinkle the top of each piece of bacon with a generous portion of brown sugar. Place in the oven and cook about 25 minutes.

(via baconbaconbacon)