Spicy Sriracha Burger with Garlic Scallion Sweet Potato Wedges

Get ready for a burger that packs a punch! These spicy sriracha burgers feature a creamy, tangy firecracker sauce that brings the heat and sweetness in every bite. Juicy beef patties are nestled in soft potato buns, topped with crisp cucumber slices and served alongside roasted sweet potato wedges tossed with garlic and scallions. It’s a complete meal that’s as exciting as it is satisfying.

The secret to these burgers is the firecracker sauce-a simple blend of mayonnaise, sour cream, sriracha and a touch of soy sauce. It’s the perfect balance of creamy, spicy and savory. The sweet potatoes are roasted until golden and crispy, then finished with a garlicky scallion kick. Whether you’re cooking for a weeknight dinner or a weekend cookout, these burgers are sure to be a hit.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Wash and cut sweet potatoes into ½-inch thick wedges. Toss with fry seasoning, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. Meanwhile, make the firecracker sauce: In a small bowl, combine mayonnaise, sour cream, sriracha, soy sauce and sugar. Stir until smooth. Set aside.
4. Slice the mini cucumber into thin rounds. Thinly slice scallions, separating white and green parts. Mince garlic.
5. In a bowl, combine ground beef with half the soy sauce (about 1 tablespoon), salt and pepper. Form into two patties, slightly larger than the buns.
6. Heat a skillet or grill pan over medium-high heat. Cook patties 4-5 minutes per side for medium doneness. Remove from heat and let rest.
7. Toast potato buns in the skillet or oven until lightly golden.
8. Spread firecracker sauce on the bottom half of each bun. Place a patty, then top with cucumber slices. Add the top bun.
9. When sweet potatoes are done, toss with minced garlic and scallion whites. Return to oven for 1-2 minutes until fragrant.
10. Serve burgers with sweet potato wedges, garnished with scallion greens. Extra firecracker sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground turkey, chicken or a plant-based alternative work well. Adjust cooking time as needed.

How can I make the sweet potato wedges extra crispy?

Soak the wedges in cold water for 30 minutes, then dry thoroughly before tossing with seasoning and roasting. Also, avoid overcrowding the baking sheet.

Can I prepare the firecracker sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.