Cheddar Burger with Iceberg Lettuce and Sriracha Mayo

Gluten-Free, Lunch | June 25, 2020

Classic juicy burgers are topped with sharp cheddar, then assembled on toasted buns with spicy mayo and cool iceberg lettuce.


  • 1 lb. Ground Beef
  •  3 Tbsp. Onion, minced
  •  1 Tbsp. Worcestershire Sauce
  •  1 Clove Garlic, minced
  •  Salt & Pepper, to taste
  •  4 slices Sharp Cheddar cheese
  •  Dill Pickles, sliced
  •  Iceberg Lettuce Leaves
  •  4 Canyon Bakehouse Burger Buns

Sriracha Mayo

  •  2 tsp. Fresh Lemon Juice, divided
  •  1/2 tsp. Kosher Salt
  •  1/4 C. Mayonnaise
  •  1-2 tsp. Sriracha Sauce, to taste


  1. In a large mixing bowl, combine the ground beef, onion, Worcestershire sauce, garlic, salt, and pepper.
  2. Form the meat mixture into 4 patties, slightly flattened.
  3. Place the patties on the grill. Cook until browned on both sides and the juices run clear.
  4. Right off the grill, place a slice of sharp cheddar onto each patty and set aside.
  5. In a medium mixing bowl, whisk together the ingredients for the sriracha mayo.
  6. Assemble each burger with sriracha mayo, iceberg lettuce, and dill pickles.
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