Sausage Burgers with Sriracha-Honey-Mustard Sauce

Sausage Burgers with Sriracha-Honey-Mustard Sauce from GirlCarnivore.com
Part of being a food blogger is drooling all over your keyboard at all the wonderful recipe other bloggers are clogging the arteries of the interweb with every single day. Because, let’s be honest, the internet isn’t burning itself any calories any time soon.

The Mom Chef, over at the Taking on Magazines, and I often have a similar pile of magazines and recipes piled up every month, so this month we thought it would be fun to create the same recipe. I always love seeing different people’s take on the same recipe – because they often come out very different. So I, for one am excited to see how Christiane pulls this one off because half way through (and two trips to the market) I realized I didn’t have mayo to make the slaw, and could have whipped up an Asian version, but was feeling really lazy. So lazy, I didn’t even bother with prettying up this beast. (I should also give Christiane a major shout out for being unofficial editor over at Pass the Sushi. She always warns me of my sleep deprived typos and without her these posts would be much, much worse).

That’s ok, it really did taste like a saucy Asian meatball… burger.

Even without the slaw.

Sausage Burgers with Sriracha-Honey-Mustard Sauce from GirlCarnivore.com

Sausage Burgers with Sriracha-Honey-Mustard Sauce

Sausage Burgers with Sriracha-Honey-Mustard Sauce

Ingredients

  • 1 1/2 lbs ground pork
  • 1 1/2 lbs ground sweet and hot sausage, casing removed
  • 1/2 cup honey
  • 3 tbs sriracha
  • 1/4 cup Dijon
  • 1/4 cup whole grain mustard
  • 8 burger buns, split and toasted, if desired
  • Mayo, coleslaw, and pickles for topping

Recipe

  1. Combine the pork and sausage in a large bowl. (Add red pepper flakes if you couldn’t find hot sausage like myself). Divide the pork mixture evenly and form into 8 patties. Cover and refrigerate until ready to use.
  2. In a medium saucepan over medium heat, combine the honey, sriracha, and both mustards and stir. Cook until a gentle boil. Reduce heat and simmer for 3 minutes, until a glossy sauce forms. Set aside.
  3. Heat a grill to high heat, clean and oil the grates. Cook for 5 minutes basting with sriracha sauce. Flip, cook and baste 5 minutes longer, or until cooked through.
  4. Serve patties over toasted buns with additional sauce on top and a pile of coleslaw and a pickle.

From

Food and Wine Magazine

http://girlcarnivore.com/sausage-burgers-with-sriracha-honey-mustard-sauce/

Sausage Burgers with Sriracha-Honey-Mustard Sauce from GirlCarnivore.com

Comments

  1. Nice to meet you Kita! Came over from my friend, Christiane’s site. These burgers sounds and look amazing. I think I could enjoy them equally well with or without the slaw. That Sriracha Honey Mustard sauce would do it for me!

  2. You didn’t pretty it up? The photo looks that amazing and you didn’t pretty it up? Dork. It’s gorgeous. Paragraph two, second sentence. You left out a word (I’m assuming it’s love?). :D

  3. This looks beyond incredible, and something we would totally love in our weekend dinner rotation! I mean, sriracha honey mustard!? I need this!

  4. Kita, I’ve clicked over from Christiane’s place to be delighted by your sister blog to PTS. I don’t know how Girl Carnivore escaped me but no matter, it’s a glorious site. And that burger…oh my!

  5. I’m definitely a victim of not cooking enough from food magazines I subscribe to. Maybe you should start a Food Magazine club haha.

  6. One word: AMAZEBALLS! Perfect balance of sweet and heat! Thank you!

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  1. [...] a girl. And yeah, I’m a carnivore. You already knew that. The site, owned and run by Kita, is downright droolable. Her photography makes good food look fantastic, so much so that I’ll [...]

  2. […] was on sale for $2.99 a pound – score!  I was on Tastespotting, and saw that someone made a sriracha honey mustard sauce and as soon as I saw it, my mouth started to water!  I decided that a tablespoon of this sauce was […]

  3. […] site. She and I often flip through the same magazines, and have even teamed up in the past on the same recipe. She has my kind of taste buds (except, I have a much deeper love of chocolate) and when Dudette […]

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