Garlic Sriracha Burger Roll

I have a really fun recipe for your next BBQ, Saturday Food Fest, or pool party – garlic sriracha burger roll!

So full of layered flavors guys, you will not believe it! I even astounded myself when I first tried it. Mostly because as the wife and I were making it up, we really had no idea how well the flavors would come together. Would we have a hot mess? Would it crumble when we tried to slice it? Would the meat turn out bland and blah?

The answer to all those questions is NO! It’s perfect! And, what I love, is that it can actually feed a lot of people – I easily get 10 or 11 slices out of a roll. It all depends on how thick you slice them, obviously, but easily you can feed a crowd.

And the beauty of this thing is that it’ll start to make your mind work. You’ll start thinking of all the things you can stuff in it – we’ve come up with a roasted potato roll with gravy on top, a reuben roll with sauerkraut and corned beef slices, one stuffed with red wine mushrooms and topped with prosciutto…. I could go on and on but I’ll sound like that guy in the Forest Gump movie.

Anyway … another  thing I love about this burger roll is that you can bake it, as below or smoke it, as I did in the picture above, or slap it on your grill.  When I smoke it, I stick it on my Pit Barrel Cooker for about 2 hours, uncovered, or until the internal temperature reaches 155-160.  Grilling it? Do the same thing.

The picture below is that bad boy before being cooked. (Duh!)  Pretty impressive right?

GARLIC SRIRACHA BURGER ROLL

INGREDIENTS

2 lbs beef
2 eggs
2.5 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 cup seasoned breadcrumbs
one large onion, large dice
12 ounces mushrooms, diced
12 slices of provolone cheese or jack cheese
bacon
Sriracha
stick butter
5 cloves garlic, minced
1 teaspoon honey or more to taste
hamburger buns

DIRECTIONS

In a small saucepan, mix equal parts butter, Sriracha, minced garlic and honey. I used a whole stick of butter to 8 tablespoons of Sriracha. I like spicy.  If you don’t use less Sriracha or add more honey. Simmer the mixture for about 2-3 minutes. Set aside.

Start sautéing the onion and mushrooms in a large pan with butter or oil until softened and the mushrooms have released all their moisture. Add a pinch of salt and pepper. Set aside.

Mix the beef, eggs, salt, pepper, garlic powder and bread crumbs together in a large bowl.

Preheat your oven to 350°.

Time for the fun to begin – line a large baking sheet (four raised sides) with aluminum foil. You don’t want a perfect fit, you want excess hanging over a little to keep your roll in. Press the meat mixture onto the foil, from edge to edge on all sides.

Brush some of the garlic Sriracha sauce onto the surface, reserving a little bit to brush over the top of the roll later.

Place a layer of cheese on top, 12 slices should fit perfectly.

Spread out your sautéed onions and mushrooms on top of the cheese.

Now it’s time to do the first roll – Carefully start at the long end of the pan. Grab the aluminum foil and roll it over forward, with the meat. Keep rolling it forward, moving the foil out of the way as you go until it’s completely rolled up. It should look like a huge log. Set that aside for a minute.

Line your pan again with aluminum foil and lay bacon slices, flat in the middle of the pan, widthwise, very slightly overlapping, from edge to edge. This should take about 10-ish slices, depending on your bacon. I still had about 3 or 4 slices left in the package.

Carefully place your meat roll back into the aluminum lined pan at the top, and using the same technique with the foil, roll the meat down the pan over the bacon until you get to the end. The top of the roll should be covered in a sheet of bacon. Brush on the reserved garlic Sriracha sauce over the bacon.

Wrap up your roll in the foil and bake at 350° for about 25 minutes, covered. After 25 minutes, crank up the heat to 500°, uncover the roll, and bake for another 20 minutes to crisp up the bacon.

You want your roll to reach at least 160°, internal temperature. I like to use a meat thermometer once I unroll the meat – I have the ThermoPro and I love it. If you don’t have a meat thermometer, don’t worry, just use the cook times as above. It comes out perfect.

Let the roll rest for 10-15 minutes before you slice into it. Eat it!