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Pickled Ginger Slaw and Sriracha Lime Mayo Burger

  • Yields: 4 Servings
  • Cook time: 10 minutes
  • Prep time: 20 minutes


Main Ingredients
  • 1½ pounds ground beef (preferably an 80/20 blend)
  • kosher salt and pepper
  • pickled ginger slaw (recipe follows)
  • sriracha lime mayo (recipe follows)
  • 4 hamburger buns (lightly toasted)
Pickled Ginger and Sesame Slaw
  • 12 oz. package broccoli slaw
  • 1/2 cup pickled ginger (roughly chopped)
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
Sriracha-Lime Mayo
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha hot pepper sauce
  • 1 tablespoon lime juice


Pickled Ginger and Sesame Slaw Instructions:
Combine all of the ingredients in a medium-sized bowl and refrigerate for at least an hour so all of the ingredients have time to meld.

Sriracha-Lime Mayo Instructions:
Combine all of the ingredients in a small bowl and refrigerate until ready to use.

Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.

Form ground beef into four patties and season liberally with kosher salt and pepper. Grill burgers until they reach an internal temperature of 160°F. Spread sriracha-lime mayo on the top and bottom buns, place burger patties on the bottom bun, top with pickled ginger and sesame slaw, add the top bun and serve immediately.