Sunny Anderson Sizzling Summer Burger is an easy grilled burger with a cumin-paprika rub, sriracha cheese sauce, and fried jalapenos, ready in 30 active minutes. That makes it a quick summer dinner or game day crowd-pleaser, since the two-hour rest lets the seasoning sink deep into each patty.
The technique that decides this burger is resting the seasoned patties at room temperature for two full hours before grilling. That long rest lets the cumin, paprika, and garlic powder work into the meat, so every bite carries the spice blend.
What sets this version apart is the sriracha cheese sauce poured over each patty instead of a plain melted slice. That warm, spicy sauce coats the burger and seeps into the fried jalapenos and onion, tying all the toppings into one layer.
Sunny Anderson Sizzling Summer Burger
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes780
kcalSpice-rubbed beef patties rested for two hours, then grilled and loaded on potato buns with lettuce, red onion, crushed fried jalapenos, and sriracha cheese sauce. A bold, layered burger built for hot weather grilling.
Ingredients
Four 1-inch-thick pre-made burger patties
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon hot Hungarian paprika
8 ounces cheese sauce (Velveeta recommended)
1 to 2 tablespoons dry sriracha seasoning
Butter lettuce, for serving
4 toasted burger buns, potato preferred
1/2 small red onion, sliced paper thin
1/2 cup fried jalapenos (French’s recommended), crushed
Directions
- Season the patties:Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic powder, onion powder, and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
- Heat the grill:Preheat a grill to medium-high heat.
- Grill the burgers:Add the patties to the grill and cook to desired doneness, flipping once.
- Make the cheese sauce:Whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
- Assemble and serve: Lay butter lettuce leaves on the bottom buns, then top with the patties, red onion slices, crushed fried jalapenos, and the cheese sauce. Close with the top buns and serve immediately.
FAQs
Why do the patties need to rest for two hours?
Resting the seasoned patties at room temperature lets the salt draw moisture out, which dissolves the spices and pulls them into the meat. Skipping that step leaves the seasoning sitting on top, where it falls off the moment the patty hits the grill. Two hours is the sweet spot for full flavor without any food safety concern at room temperature.
What is dry sriracha seasoning?
Dry sriracha seasoning is a powdered version of the popular hot sauce, sold in most major grocery spice aisles and online stores. It adds the same tangy, garlicky heat without thinning out the cheese sauce with extra liquid. Start with one tablespoon and add more if you want a stronger kick in the finished sauce.
Can you use a different cheese sauce?
Any smooth, pourable cheese sauce works here, though Velveeta melts the most evenly and stays creamy without separating on the burger. Homemade cheddar sauce or jarred queso both do the job, but stir them often over low heat so they do not break. The sauce needs to be warm and pourable when it hits the patty.
What can you use instead of fried jalapenos?
Pickled jalapeno slices are the easiest swap, since they bring a similar heat and tang without the crunch of the fried version. Fresh jalapeno rings work too if you want a sharper, raw bite on each burger. Crushed fried onions can fill in for the texture if you skip the jalapenos entirely and still want something crispy.
How do you know when the burgers are done on the grill?
Use an instant-read thermometer and pull the patties at 160 degrees for well done or 145 for medium. Flip only once so a solid crust forms on each side before you move the burger off the grates. Let them rest on the bun for a minute before adding the sauce so the juices settle into the meat.
