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Bang Bang Burgers

7.1community · 4 votes8.1BM score
Community Rating7.1 · 4 votes
7.1
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About
The shopping list that matters: mayonnaise, sweet chili sauce, sriracha sauce and rice wine vinegar. The step that decides how it turns out: for the vinaigrette, add the peach to the base of a food processor fitted with the blade. It scored 8.1 out of 10 here, and readers have voted on it 4 times since. The full method runs to 7 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

You have 0 of 15 · missing: Mayonnaise, Hot sauce, Sriracha, White vinegar, Peach, Spring onion and 8 more

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Recipe

  1. 1
    Gather all ingredients.
    Step 1
  2. 2
    Make the bang bang sauce by combining all ingredients in a small bowl. Whisk to bring together and set aside.
    Step 2
  3. 3
    For the vinaigrette, add the peach to the base of a food processor fitted with the blade. Pour in half the vinegar, then cover and pulse to break up the peach. Add the rest of the ingredients except the oil. Process fully, then slowly pulse in the oil. Taste, then add salt and pepper as needed. Pour out of the food processor into a small bowl and set aside.
    Step 3
  4. 4
    Fry or grill burgers until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
    Step 4
  5. 5
    To assemble, place the sliced cabbage in a shallow dish and pour in 3 to 4 tablespoon of the vinaigrette. Taste and add red pepper flakes if desired to add some extra heat. Set aside.
    Step 5
  6. 6
    Lay the bottom of the brioche buns on a work surface. Spread the bang bang sauce liberally on each bottom bun. Place the hamburger on top of the sauce, then pile the slaw on each patty.
    Step 6
  7. 7
    Drizzle more bang bang sauce over the slaw, the top with the top bun. Enjoy!
    Step 7