Close-up of a beef patty with avocado and slaw in a brioche bun

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Bang Bang Burgers

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About

The bang bang sauce here is the mix of mayonnaise, sweet chili sauce and sriracha known from bang bang shrimp, with a touch of rice vinegar. Spread on a brioche bun, it gives the burger a sweet, creamy heat.

What makes the recipe different is the slaw on top. Red cabbage is dressed with a vinaigrette blended from fresh peach, Champagne vinegar, Dijon mustard, green onion, shallot and basil, with avocado oil pulsed in slowly so it emulsifies. The fruit and vinegar cut through the rich sauce and the beef, and the cabbage adds crunch. Make the sauce and vinaigrette first; the burgers themselves are simple and take about ten minutes, fried or grilled to 160°F. Taste the dressed slaw before building and add red pepper flakes if you want more heat. The recipe makes two burgers, with vinaigrette to spare.

Ingredients

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Mayonnaise1/4 cup mayonnaise
Hot sauce1 tablespoon sweet chili sauce
Sriracha1/2 tablespoon sriracha sauce
White vinegar1/4 teaspoon rice wine vinegar
Peach1 peach, pitted, peeled and cut into small chunks
White vinegar3 tablespoon Champagne vinegar
Spring onion1 green onion, green end only chopped
Shallot1/2 small shallot, sliced
Dijon mustard2 tablespoon dijon mustard
Basil4 basil leaves, chopped
Avocado6 tablespoonS avocado oil
Black pepperSalt and Pepper, to season
Pre-made burger patty2 hamburger patties, fully cooked
Brioche bun2 brioche buns, toasted
Coleslaw mix1/4 quarter of a small red cabbage, sliced
Red pepper flakesRed Pepper flakes

Recipe

1
Set out the sauce and vinaigrette ingredients, the burgers, cabbage and brioche buns.
2
For the bang bang sauce, whisk all of its ingredients together in a small bowl and set it aside.
3
For the vinaigrette, put the peach in a food processor with half the vinegar and pulse to break it up. Add everything else except the oil and blend until smooth, then pulse in the oil slowly. Taste, season with salt and pepper and pour it into a small bowl.
4
Fry or grill the burgers for about 10 minutes, until the centre is no longer pink and a thermometer reads at least 160 degrees F (70 degrees C).
5
Put the sliced cabbage in a shallow dish and dress it with 3 to 4 tablespoons of the vinaigrette. Taste, and add red pepper flakes if you want more heat.
6
Lay out the bottom buns, spread them generously with bang bang sauce, add a burger and pile the slaw on top.
7
Drizzle more sauce over the slaw and close with the top buns.