YING-YANG LEMON GRASS BEEF BURGERS WITH SWEET SOY GLAZE, SPICY SRIRACHA SPREAD AND SCALLION-CUCUMBER HERB SALAD

Ingredients:

SPICY SRIRACHA SPREAD
1 cup mayonnaise
1/4 cup minced cilantro leaves
2 teaspoons fresh lime juice
1 1/2 teaspoons Sriracha hot chili sauce
SWEET SOY GLAZE
1/3 cup low-sodium soy sauce
1/4 cup Asian sweet chili sauce
1 tablespoon honey
2 teaspoons peeled grated fresh ginger
SCALLION-CUCUMBER HERB SALAD
2 tablespoons Colavita Extra-Virgin Olive Oil
2 teaspoons seasoned rice vinegar
1/2 teaspoon kosher salt
2 cups baby arugula
4 scallions, shredded
1/3 English seedless cucumber, peeled, cut into julienne strips
1/2 orange bell pepper, cut into julienne strips
4 large basil leaves, julienned
5 large mint leaves, julienned
PATTIES
2 stalks lemon grass
2 pounds freshly ground chuck
1/3 cup minced scallions
2 teaspoons peeled fresh ginger, minced
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin

12 slices thick-cut peppered bacon
Vegetable oil for brushing on the grill rack
6 slices white cheddar cheese
6 good-quality sesame-seed hamburger buns, split

Instructions:

Preheat a gas grill to medium-high. For the spread, whisk mayonnaise, cilantro, lime juice and Sriracha chili sauce in small bowl. Cover, chill and set aside.

To make the glaze, combine soy sauce, chili sauce, honey and ginger in a small bowl; set aside.

To make the salad, whisk olive oil, vinegar and salt in small bowl. Combine the arugula, scallions, cucumber, orange pepper, basil and mint in large bowl. Toss with the dressing to coat. Cover and set aside.

To make the patties, use only the very whitest part of the lemon grass stalks and slice into extremely thin ringlets. Transfer to a large bowl; add the chuck, scallions, ginger, garlic, salt and cumin. Handling the meat as little as possible to avoid compacting it, combine well. Form into 6 patties and chill until ready to grill.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. Set aside.

When the grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes per side, basting often with the glaze. Place cheese slices on the patties during the last minute of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last minutes of cooking.

To assemble burgers, spread the Spicy Sriracha Spread over the cut sides of the bun tops. Arrange equal portions of the Scallion-Cucumber Salad on each bun bottom, followed by a cheese-topped patty and 2 bacon slices. Add the bun tops and serve. Makes 6 burgers