Sriracha and Calamari Burger

Tailgating season has finally arrived. For those of you who have never tailgated, well, you might consider visiting Milwaukee, Wisconsin during the summer, or heck, even winter months, and introduce yourself to one. Tailgating, at least to me, is a time where you can relax outdoors in a sporting environment with friends and family. At Miller Park in Milwaukee, you can arrive three hours in advance of every Milwaukee Brewers baseball game, only to get your grill(s), games, and coolers out, and sit back, relax, and enjoy really great food and drinks. Let’s just say it is a fun time. It’s a really fun time.

Sriracha Burger

This past gathering involved the extended family. Most everyone was present which makes it an even better time. Sure, tailgating with my wife and kids is a blast, but when you involve grandparents, cousins, and siblings, well, it gets better. So, like everyone else, someone makes something to bring to the tailgate. By default there are bratwurst, buns, and beer. There are a few hot dogs placed on the grill, a couple of burgers with condiments, and well, me, I brought Filipino BBQ and heavily seasoned onions on skewers. But there was one burger our cousin wanted us to try. It was the Sriracha burger. I won’t even go into trying to pronounce how he was trying to pronounce it (it was obvious he has never tried Sriracha before), but it caught my attention right away. It caught my attention enough to make one the following day, and make it my way, it was just that good.

Let’s get started.


  • 1/4 lb ground sirloin
  • 1/4 lb ground chuck
  • 2 tbsp Sriracha sauce
  • 1/4 cup of cheddar cheese, cut into small cubes
  • Fried Calamari, optional
  • Good hamburger bun
  • Extra Sriracha sauce
  • Generous pinch of salt

Begin by forming your patty. Gently mix the ground sirloin, chuck, Sriracha sauce, and the cheese together. If you have a burger patty press, use it, otherwise make every attempt to make a darn good looking patty. Season both sides with salt.

Heat your charcoals and get your grill started. Get the grill grates nice and hot. Add your burger and get a great sear on it, roughly four minutes untouched, per side. Cook to your desired tenderness.  Me? I’m a medium kind of guy. When the burger is ready, top with the fried calamari, drizzle with extra Sriracha sauce, and dig in.

This burger is hard to beat. It’s surf and turf at its finest, that, with a a great salty heat from the Thai chili sauce. It the great crunch from the calamari then the juiciness from the ground meat. Let’s just say this burger is a really great one, and is perfect for any tailgate. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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