If you are on a diet this recipe probably isn’t for you :) We try to eat pretty healthy in our house by eating lots of veggies and fresh products. We usually have a salad with every dinner but every once in a while we crave those fast food type meals – those that I usually can’t eat because of cross contamination issues. To fulfill those cravings I try to recreate the items that we used to like to eat out and make them at home. I’ve made a version of Wendy’s Spicy Chicken Sandwich, P.F. Chang’s Beef a La Sichuan, P.F. Chang’s Mongolian Beef, and P.F. Chang’s Shanghai Cucumbers (we really like P.F. Chang’s and I am slightly obsessed with Chinese food in general).
Today Bryan had a craving for cheese fries – and I have to admit I’ve never really had cheese fries. I do however love french fries so I told him we could have those and burgers on the grill tonight seeing as I have a package of the Udi’s new gluten-free hamburger buns in the freezer. If you haven’t tried these yet, you really should they are simply awesome. If you local store doesn’t carry them you can request that they do. I also have a package of their hot dog buns that I still need to try. I didn’t want to buy any pre-made cheese sauce because let’s be honest they aren’t very good. I wanted something with simple ingredients that I knew what they were so I found a few recipes online and the one from Serious Eats is the one I decided to go with. I did make a slight moderation that you will see below, but we were very happy with the results. It was four ingredients and didn’t turn out oily, clumpy or grainy! While on their site I also noticed a recipe for Ultimate Siraracha Burgers and almost started to drool. We love spicy things and even more we love Sriracha. (Have you visited Serious Eats yet? If not please be sure to do so…it is an awesome site with plenty of delicious recipes and gluten-free ones too) I did change this up a bit too with not only the measurements (we are only two people so no need to make eight patties) and omitted some of the ingredients, and changed the sauce- but please check out the original recipe and try that one also. Below is my version of Serious Eat’s Cheese Sauce and Sriracha Burgers, I hope you enjoy them as much as we did – which we LOVED these by the way. When you first take a bite it takes a second for the flavor to hit you but if you love Sriracha Sauce you won’t be disappointed in these.
Cheese Sauce (naturally gluten-free!)
- 8 ounces extra sharp cheddar cheese grated on large holes of a box grater
- 1 tablespoon corn starch
- 1 (12-ounce) can evaporated milk
- 2 teaspoons Sriracha SauceAdd cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add can of evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries (tortilla chips, burgers, or hot dogs).We served some store-bought gluten-free french fries with dinner tonight.Sriracha Burgers
- 1/2 pounds ground beef
- 2 teaspoons gluten-free soy sauce (I use San-J)
- 1 tablespoon Sriracha Sauce
- 1/2 teaspoon freshly ground black pepper
- 2 Gluten-free buns such as Udi’s (or Canyon Bakehouse or Katz)
- 2 thick slices Swiss cheese
- Romaine lettuce
- Dynamite Sauce (recipe below)
In a large mixing bowl, combine the ground beef, soy sauce, Sriracha, and the pepper. Do not overmix. Form the mixture into 2 patties, and set aside.
Preheat a charcoal or gas grill to medium-high heat.
Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare. Place a piece of cheese of cheese on each burger and cook until melted.
To assemble, spread the Dynamite Sauce on both halves of each hamburger bun. Stack a burger patty, and a few pieces of romaine between each hamburger bun.
- 2 Tablespoons Mayo
- 1 Tablespoons Sriracha (I like mine spicy so adjust according to your spice level)
- 1/8-1/4 teaspoon sesame oil
Combine all ingredients in a small bowl and mix until well combined – taste for spice level and adjust accordingly. Spread on burger buns.