We are seeing all these fancy designer burgers making it out from the specialty burger shops to the fast food joints. Some are pretty good, so we had to get in on the action. Making a batch of bacon with a Honey Sriracha sauce coating, got this one going. We made this using the original cheese burger style quiche but added in the fancy bacon and a few other choice ingredients.
Ingredients
Honey Sriracha Bacon
- 1 pkg Thick Sliced Bacon (at least 12 slices)
- 4 Tbsp Honey
- 6 Tbsp Sriracha
- 2 Tbsp Soy
- 2 tsp ground Black Pepper
The Rest
- 1 – 1/2 lb Ground Beef, 80/20 is best
- 1 medium White Onion, chopped
- 1 Egg
- 2 tsp Black Pepper, ground
- 1 tsp Sea Salt, ground
- 1/4 cup Green Onion, chopped
- 1 large Beefsteak Tomato, chopped
- 1/4 cup Blue Cheese Dressing
- 6 Tbsp Sriracha
- 1 – 1/2 cup Swiss Cheese, shredded
- Base Quiche Mix, with 2 extra Eggs
- 2 pie pans
Preparation
Honey Sriracha Bacon
Preheat the oven to 350 degrees. In a small pot over medium heat, mix together the Honey, Sriracha and Soy Sauce and bring to a slight boil for 2 minutes. Stirring the whole time. Lower the heat to keep warm. On a baking tray lined with foil, place a baking grill and then cover with slices of bacon laid with a little overlap between slices. Then brush the top side liberally with the honey sriracha sauce. Place in the oven for 10 – 15 minutes, keeping an eye on it so that the top is just starting to turn dark brown. Remove, drain the grease and flip the bacon over. Then brush the bacon again with the honey sriracha sauce. Return to the oven for another 10 15 minutes, making sure that you don’t burn it. Remove, drain and allow to cool. When cooled chop into 1/2 inch pieces. Refrigerate until final assembly.
The Rest
In a large mixing bowl, mix the Ground Beef, Chopped White Onion, Egg, Pepper and Salt together thoroughly. If there is any Honey Sriracha Sauce left, mix that in too, just for fun. Cover and refrigerate for 30 minutes. Now would be a good time to chop up the Green Onion and Tomato and put them in separate container and refrigerate until final assembly.
You can finish the burgers by either pan frying or fire grilling. I prefer the grilling method, but both are done on high heat. When your ready, take the meat out of the refrigerator and form into patties just like you would for making burgers. Cook these until medium well, no pink inside and a little char on the outside. Remove from heat and allow to cool to room temperature. Then chop them up into smaller chunks, or hand tear them up, no larger than 3/4 inch. Refrigerate until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Line the pie pan with either a thin coating of olive oil or coconut oil. Mix into the pans equal amounts of the bacon, hamburger and tomato. Add in a little of the shredded Swiss Cheese as well. Prepare the base quiche mix, with 2 extra Eggs, and add in the Blue Cheese Dressing and 6 tablespoons of Sriracha. Mix this thoroughly with a whisk and gently pour over the ingredients in the pie pans. Top with the remaining Swiss Cheese and Green Onions. Cook in the oven for 30 -40 minutes, until the cheese starts to brown. Remove and either serve or pack it away for the rink.