Sriracha Burgers With Wasabi Cream and Cucumber Cumin Salad

Serves 4



1.25 lbs ground beef, 80% lean
1 large egg
2 T oat bran
2 T plain bread crumbs
2 t chipotle in adobo sauce
2 T Sriracha sauce (or more to your liking)
2 cloves of garlic chopped finely
¼ white onion chopped finely
Milk to moisten, about 2 T
Salt and Pepper
½ C chardonnay or substitute beef stock


1 cucumber peeled and seeded and diced
3 small roma tomatoes, seeds removed, diced
¼-1/3 C white onion diced
½ jalapeno diced small
1 clove garlic
chopped finely
1 t fresh thyme leaves
¼ small green pepper, diced
¼ C red wine vinegar and 1/8 C good olive oil
Salt and pepper
1 t sugar
¼ T ground cumin


  • For salad, mix all ingredients down toand including the greenpepper, then in a separate bowl, mix the vinegar, oil,salt and pepper, sugar, and cumin. Whisk well, then add to salad and let sit until you eat.
  • For burgers, mix all ingredients for burgers, form into patties, cook in oil, searing on both sides for about 3 minuteseach, then pour in wine or stock, turn to low and simmer for about 15 minutes or until done.
  • For wasabi cream, mix about1 T of wasabi powder, about 2 T cream and 3 T mayonnaise together. Let sit for abouthalf an hour. Heat slightly in microwave.
  • Serve with steamed carrots and white rice.

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