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Peanut Butter Sriracha Bacon Cheeseburger

A Peanut Butter Sriracha Bacon Cheeseburger combines sweet, salty smoky & spicy flavours into a taste explosion of a burger. There’s really nothing like it! 

Peanut Butter Sriracha Bacon Cheeseburger

Peanut Butter Sriracha Bacon Cheeseburger

Sometimes I’m resistant to a seemingly odd idea, and a peanut butter cheeseburger was definitely one of those ideas. In my travels around the Southern US, I’d seen burgers on several menus that had peanut butter slathered onto the burger.

It seemed to be a mainstay idea on a few of the food trucks featured on some of the food network shows too. Still it seemed odd, so I didn’t bother to try it.

When I was in Halifax last week for a TV appearance, a friend suggested Darrell’s Restaurant on Fenwick Street. She insisted I finally try their peanut butter burger which had multiple times been voted best burger in town.

Does a peanut butter burger make sense?

I began to think about the combo of beef and peanut butter and thought, “Well beef satay and peanut sauce goes well together why not in a burger.”

Coarse Ground Beef Chuck Blade Roast

Coarse Ground Beef Chuck/Blade Roast

 

I gave in and ordered one. I loved it. The creamy sweetness of the peanut butter paired with the salty bacon and cheddar was amazing. It was a terrific complement to the beef. I finished it off in no time.

The next day I returned home but couldn’t get that burger out of my mind. I was craving it big time. I just had to create my own spin on a peanut butter burger. All it needed was an extra spicy kick to make it even better I thought. 

I added some sriracha sauce to the ground beef and created a sriracha and smoked paprika mayo as a new condiment. BOOM!…it was perfect.

Just to perfect the burger recipe, I had it twice this week and photographed it twice to make sure it looked as good as it tastes. Oh the sacrifices I make for my readers. 😉

Coarse Ground Burger Patties

Coarse Ground Burger Patties

TIPS FOR A GREAT CHEESEBURGER

My favourite way to add bacon to a cheeseburger is to make a mini bacon blanket as is pictured. It’s simple to do, just take 3 strips of bacon, cut them in half and weave them into a square. Fry them in a cast iron pan, preferably over medium heat and with a weight on them to keep them flat.

Burger Bacon Blanket

Burger Bacon Blanket

An aluminum foil wrapped brick works well! The bacon blanket is the perfect size for the burger, ensures that there’s bacon in every burger bite, and you won’t have strips of bacon falling off onto the plate that you’re constantly placing back inside the bun. A mini bacon blanket is perfect for all burgers!

Grinding beef yourself

In recent years I’ve also started coarsely grinding my own beef for burgers and the difference in flavour and texture is incredible. Very often the ground beef sold in supermarkets has too high a fat content and uses less flavourful cuts of beef. The texture can also tend to be spongy, in my opinion.

For the beefiest tasting , best textured burgers I use the meat grinder attachment for my Kitchen Aid mixer. I prefer using the coarse grind disk in the attachment for burgers.

After grinding the meat into the mixer bowl, I attach the mixing paddle and blend the meat for only a minute to help it hold together before forming the meat into 6 ounce patties: for me, that is the ideal size.

It’s about the best beef.

My favourite cut of beef to grind for the most flavourful burgers is chuck (blade) roast, but I have had good results using cross rib roast and sirloin roast as well. The ideal fat to meat ratio, and one that many grilling professionals use, is 20% to 80%.

Look for meat that is well marbled or has enough outside fat that, when combined together will hit that ratio. Another excellent idea is to use part beef brisket, one of the most flavourful cuts of beef, as part of the beef blend. You can use half and half but anywhere between 30% and 50% brisket will yield incredibly beefy tasting burgers.

Freezing

I do like to use fresh beef as much as possible when making burgers but if I have to freeze some, I use a double layer of parchment paper between the burger patties for easier separation of the patties when they need to be thawed.

I always wrap the stacked patties in multiple layers of plastic wrap to prevent any freezer burn damage. In any case, it is best to use them within a couple of months, for them to be at their best.

 

Looking for something to serve with your burgers? Be sure to try these great suggestions in our collection of 26 Best BBQ Side Dishes, which are great with a cheeseburgers and so much more. 

26 Best Barbecue Side Dishes photo collage for Pinterest

 

Like this Peanut Butter Sriracha Bacon Cheeseburger  recipe?

You’ll probably fins lots of things to love about our BBQ and Grilling Category too as well as discovering many more amazingly delicious burgers in our Burgers and Sandwiches Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Peanut Butter Sriracha Bacon Cheeseburger

Peanut Butter Sriracha Bacon Cheeseburger

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Peanut Butter Sriracha Bacon Cheeseburger
Yield: 4 burgers

Peanut Butter Sriracha Bacon Cheeseburger

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A Peanut Butter Sriracha Bacon Cheeseburger combines sweet, salty, smoky and spicy flavours into a taste explosion of a burger. There's really nothing like it!

Ingredients

For the Smoky Sriracha Mayo

  • 1/2 cup olive oil mayo
  • 2 tbsp sriracha sauce
  • 1 tsp smoked paprika

For the bacon blankets

  • 12 strips of bacon, cut in half

For the burgers

  • 1 1/2 pounds medium or lean ground beef
  • 3 tbsp sriracha sauce

To construct the burgers

  • 4 to asted burger buns
  • 6 ounces of aged cheddar cheese, thinly sliced
  • 4 heaping tablespoons of smooth peanut butter
  • crisp lettuce
  • sliced tomato
  • 4 heaping tsp sweet green relish

Instructions

To make the Smoky Sriracha Mayo

  1. Simply stir the mayo, sriracha sauce and smoked paprika together, set aside for later.

To make the bacon blankets

  1. Cut the bacon strips in half and weave them into bacon blankets. Fry them until crisp and hold in a warm oven until needed.

To prepare the burger patties

  1. Mix the ground beef with the sriracha sauce and form into 4, six ounce patties. I like to pat them out to about a half inch thickness to allow for shrinking while cooking.
  2. Fry on a cast iron skillet or cook on a hot grill for 3-4 minutes per side. When you flip the burgers, add the thinly sliced cheddar on top while the second side cooks.

To construct the burgers

  1. Place the cooked burger patties with the melted cheese on the bottom half of the toasted burger buns. Add the bacon blankets, spread the peanut butter over the bacon, add the lettuce, then tomato and finally top with the Smoky Sriracha Mayo and relish.

Nutrition Information

Yield

4

Serving Size

4 burgers

Amount Per Serving Calories 1082Total Fat 68gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 37gCholesterol 237mgSodium 2101mgCarbohydrates 36gFiber 3gSugar 10gProtein 79g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 
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Michele

Monday 18th of May 2020

LOVE this burger. My only change was to switch out the sweet relish for dill - just upped the acidity a bit for one more layer of fantastic flavour!

Kathy

Tuesday 28th of April 2015

Normally I would be shocked to hear PB on a burger. However, my son has tasted this burger a few times while studying at Dal this year at Darrel's Restaurant. He has been raving about it so I was excited to see your version of this famous burger. Thanks for posting it and I will definitely try the burgers.

Barry C. Parsons

Wednesday 29th of April 2015

I love the PB on the burger and the heat from the Sriracha makes it even better, I think.

James

Sunday 12th of April 2015

I don't know how this recipe works other than there must be wizardry involved. I made it a few weeks ago on a toasted onion roll and was completely blown away by the flavors. It created so much (good) flavor confusion between my brain and tongue. I like this recipe so much I'm making it again today. You're the only person to have ever made me buy sweet pickle relish and like it. Thank you for this recipe and thank you for this blog.

Barry C. Parsons

Sunday 12th of April 2015

So glad you liked it. I'm still kicking myself for resisting the idea. It is soooo delicious.

Lila

Monday 30th of March 2015

My favorite thing to eat for Easter dinner (Mom always cooks it!) is a cooked ham.

Candace Reid

Wednesday 25th of March 2015

Love PB, Love Sriracha, but together? I'll have to give it a try!

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