Sriracha Burgers and Cheese Fries

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 Sauce
Add 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)
  1. 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.

  2. Preheat a charcoal or gas grill to medium-high heat. 

  3. 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.

  4. 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.

Dynamite Sauce

  • 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.

And for a little fun…if you love Sriracha Sauce as much as we do, you have to check out The Oatmeal‘s post called “Dear Sriracha, a.k.a Rooser Sauce”
Hope you enjoy – if you get around to trying these please let me know what you think

Eggs In A Nest – Canyon Bakehouse

My all time favorite breakfast as a child (and as an adult) is Eggs In A Nest (at least that is what we called it in our home, I know it goes by other names as well).  My mom used to make this for me when I was younger, and I love it.  It brings back so many memories.  It’s very quick and easy to make, so it makes a great breakfast option on the weekends or on week days when you are getting ready for work and need to make something quick.

The Mountain White Bread was the only bread I didn’t sample in the previous two days.  I already knew that I wanted to make Eggs In A Nest with this bread, so instead of having breakfast for three meals yesterday I figured I would save this one for today.  When you make these Eggs In A Nest, you’ll need to cut out little squares in the center of the bread to place the eggs.  When I was younger my mom would toast these up for me all so but today and I decided to just try them as they were, no butter, no toasting just pop it in my mouth and see how this bread tasted all by its self.

It’s truly great!  The texture is perfect, and has a slight sweetness to it.  I have to say this “white bread” could beat out all those main brand gluten filled breads in flavor.  This would make great sandwich bread with out even having to toast it before hand.    I also think that if you were to cut this up in cubes, mix it with some herbs and bake it in the oven it would make for some great croutons.  All in all it seems like a very versatile bread (same goes for the San Juan 7 Grain).

Eggs In A Nest

2 slices of bread – Canyon Bakehouse GF Mountain White Bread

2 eggs


salt and pepper

  • Cut out a small square in the center of each slice of bread
  • Lightly butter both sides of bread and place in pre heated skillet (low-medium heat)
  • Gently brown the first side of toast
  • Crack one egg and place in the center of the first piece of bread (repeat for the second one – I do not eat the yoke so I use only the egg whites)
  • Season with salt and pepper
  • Once egg has started to set, flip and cook until egg is no longer runny
  • Serve and enjoy!

Canyon Bakehouse – Gluten Free Bakery Products (Review)

Some time last week I was asked by Canyon Bakehouse if I would like to sample their products and review them.  Of course I said yes!  I have been reading all of these amazing reviews about them and couldn’t wait to try them for myself.

The past month has been a bit crazy with packing everything up that I need to ship and trying to figure out what to sell/get rid of and the next month is going to be even more intense.  I’ll be living with some friends for my last month in California to save some money (Thanks so much guys!!), so posting may not be as often until we get settled.

With the big move and all the shipping going on money has been tight so I’ve been trying to make meals that can either make good left overs or be turned in to something else.  One thing I don’t normally buy is bread products because fankly the ones that are out there (especially at Trader Joes) stink!  They are like eating bricks, the feel like one, look like one…you get the point.  I try to make my own, but I had to throw out my bread pan recently because it too stinks.

I come home on Friday after work to find a box full of tasty tooking/smelling products from Canyon Bakehouse.  I opened it up and couldn’t resist trying them right away.  The breads are fluffy and squishy (I’m sure plenty of people do this when they shop for bread..they squeeze first, who wants hard bread?).  Not only did it come with a sample of each of their breads: San Juan 7 Grain, Cinnamon Raisin, Mountain White, and Rosemary & Thyme Focaccia but it also comes with a sample of their Cranberry Crunch Muffins! A little surprise was also in the box…a sample of their hamburger buns (not currently on their website, but watch out for them!).

I first dug in to the Focaccia bread, had to try a little sample of it dipped in some nice warm olive oil.  For dinner last night was some cinnamon raisin toast.  Not only was this bread, soft and fluffy but it has the consistency of real bread that you would buy at any normal grocery store.  The flavor and texture is amazing,  you truly can’t tell there is not gluten to this bread. I think the Focaccia bread would bake for an awesome panini sandwich with some mozzarella cheese, basil and prosciutto (roasted red peppers for Bryan).

Today for breakfast I cut one of the muffins in half and grilled it (with just a little bit of butter).  I’m in love with these muffins…they are the perfect size, just the right amount of cranberries with the added crunch from pumpkin, poppy and sunflower seeds!  Cranberry nut muffins have always been my favorite type of muffin and these have stood up to the test and exceeded my expectations.

I’ve spent most of the morning and afternoon packing things up and sorting through everything else and left no time to go grocery shopping, so I’ve been very thankful for this box of goodies.  I looked around and thought oh I can make an egg sandwich for lunch! And so I did…on the San Juan 7 Grain Bread.  Just a lightly fried egg with some shredded/melted cheese on some toast bread.  Again, you can’t tell the difference with the consistency of the bread.  It’s extremely flavorful.

After all the packing the last thing I wanted to do (obviously if you can’t tell by my last few meals I just wrote about) was to cook a meal.  I was planning on sushi but it just didn’t work out tonight so instead I headed down the road to the little pub and ordered a gluten free cheeseburger to go.  I came home and tried out one of the hamburger buns.  These also are fantastic.  The burger from the pub was a little bigger than my sesame bun and when getting towards the end of my burger I noticed that the bread was starting to fall apart a little bit, but over all it was very good.

I would buy all of these products over and over again.  In fact I already told Bryan that I will be trying to get these in the Whole Foods nearest us when we move and if we can’t find them we need to order them online for sure.  When you are out shopping next time look  for these products.  Here is a little blurb from their site if you can’t find them in your stores:

“You can find our products at the following stores. We are working to expand into additional stores in additional states. If you would like to see our products in your community, please send your suggestions and support to”
A very big thank you to Canyon Bakehouse for the samples and the amazing products that you are making…keep it up!  You all are doing an amazing job.  I truly do not miss “real” bread when eating your products.  I truly think this is the best manufactured gluten free bread that I have had.  And yes….all of their products are gluten free!