INGREDIENTS

PATTIES

• 12 ounces ground chuck (80% lean)
• 12 ounces lean ground pork
• ½ cup thinly sliced scallions (white and light green parts only)
• 1 piece fresh ginger, about 2 inches long, peeled and grated
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

• 2 teaspoons vegetable oil
• 2 teaspoons toasted sesame oil
• 2 tablespoons plus 1 teaspoon hot chili-garlic sauce, such as Sriracha, divided
• 8 ounces fresh baby spinach
• 1 tablespoon toasted sesame seeds
• ½ cup ketchup
• 4 sesame seed buns, split

INSTRUCTIONS

1. Mix the patty ingredients, and then gently and briefly form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. In a large skillet over medium heat, warm the vegetable oil, sesame oil, and 1 teaspoon of the chili-garlic sauce. Gradually add the spinach by the handful and stir just until it begins to wilt, 2 to 3 minutes. Remove from the heat and add the sesame seeds.
4. Combine the ketchup with the remaining 2 tablespoons chili-garlic sauce.
5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
6. Build each burger on a bun with chili-garlic ketchup, a patty, and sesame spinach. Serve warm.

Source: Weber Grill