A Tale Of Two Sriracha Burgers
Summer is grilling season, and if you’re breaking out the BBQ this weekend, there’s nothing quite like a burger or a veggie burger to make it a true celebration.
Get the 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! (100% vegan recipe, with notes included on how to make it gluten-free.)
If you’re craving a side dish to make on the grill, my friend Jackie’s Grilled Corn with Sriracha-Scallion Butter recipe is to die for!
And why not wash it all down with a big glass of my Watermelon-Sriracha Sangria or a Srirachelada?
Happy grilling, and happy Memorial Day/Fourth of July/Labor Day! Cheers to you and cheers to summer!
Photographs copyright © 2013 by Leo Gong.
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Watermelon-Sriracha Sangria Recipe
I’m not a psychic, but I can tell you two things for sure about the future: 1) It’s going to be hot as hell this weekend, and 2) I’ll be drinking plenty of Watermelon-Sriracha Sangria to help counteract that.
It’s crisp, refreshing, and delightfully boozy, with just a hint of the almighty rooster’s heat. Plus it’s super easy to make! It’s one of my favorite recipes from The Veggie-Lover’s Sriracha Cookbook, and I hope you’re inspired to enjoy some with me!
Recipe: Watermelon-Sriracha Sangria
- 8 cups cubed seedless watermelon
- 1 (750 mL) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
- ¼ cup Calvados, light rum, or brandy
- ¼ cup sugar
- 3 tablespoons Sriracha
- 2 limes, thinly sliced
- 12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)
- Ice cubes, for serving
- Fresh mint sprigs, for garnish
In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.
Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.
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