Bang Bang Burgers
Ingreadient
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1/4 cup mayonnaise
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1 tablespoon sweet chili sauce
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1/2 tablespoon Sriracha sauce
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1/4 teaspoon rice wine vinegar
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1 peach - peeled, pitted, and cut into small chunks
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3 tablespoons Champagne vinegar
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1 green onion, green end only chopped
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1/2 small shallot, sliced
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2 hamburger patties
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2 brioche buns, toasted
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1/4 small red cabbage, sliced
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red pepper flakes, to taste
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Local Offers
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2 tablespoons Dijon mustard
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4 basil leaves, chopped
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6 tablespoons avocado oil
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salt and freshly ground black pepper, to taste
Direction
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Gather all ingredients.
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Make the bang bang sauce by combining all ingredients in a small bowl. Whisk to bring together and set aside.
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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.
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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).
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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.
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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.
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Drizzle more bang bang sauce over the slaw, the top with the top bun. Enjoy!
