Savory Burgers With Spicy Mayo Food

BACON CHEESEBURGERS WITH SPICY MAYONNAISE

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each slice in half.
• Meanwhile, combine the ground beef, Worcestershire sauce, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form the mixture into four 3/4-inch-thick patties. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation.
• Combine the mayonnaise, Sriracha and ketchup in a bowl. Brush the grill with vegetable oil. Grill the patties until marked and cooked through, about 3 minutes per side; top each with a slice of cheese during the last minute of cooking and cover to melt.
• Toast the buns cut-side down on the grill. Serve the patties on the buns; top with the spicy mayonnaise, bacon and lettuce.

SAVORY BURGERS WITH SPICY MAYO

Steps:

• Mix all ingredients into freezer bag. Form contents of beef or turkey bag into 6-8 patties.
• Cook over a med-high heat grill to desired doneness. Serve on onion buns w/ baby mixed greens and spicy mayo.

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

SPICY MAYONNAISE FOR SEAFOOD, BURGERS OR SANDWICHES

Steps:

• Combine all ingredients, stir well and chill until ready for use.

PRAWN & SALMON BURGERS WITH SPICY MAYO

Steps:

• Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
• Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
• Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

THAI TURKEY BURGERS WITH CUCUMBER PEPPER RELISH AND SPICY MAYO

Steps:

• Combine all relish ingredients and refrigerate until ready to use.
• Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
• Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
• Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
• Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

SPICY 'MARY BURGERS WITH HORSERADISH MAYO

Steps:

• In a bowl, combine tomato juice, egg, bread crumbs, dried tomato, Worcestershire sauce, celery salt, hot sauce, and garlic if desired. Add ground beef and gently mix with a fork just until ingredients are evenly blended.
• Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4/-inch-thick patties.
• If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
• Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details).
• For charcoal grill: Before you put the grill over the hot coals, brush it with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil.
• In a small bowl, with a fork, mix mayonnaise and horseradish to blend.
• Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes. Turn burgers with a wide spatula and continue cooking until meat is no longer pink in center (cut to test), about 5 minutes longer.
• Spread hamburger buns with horseradish mayonnaise. Transfer burgers to buns and garnish to taste.