Red Gold’s new sriracha ketchup, and burger slaw magic

SrirachaSlaw Burger If you live at my house, burgers are on the menu and home and away. At home Lauro swears that “a caballo” is the best way to enjoy a burger or pizza. To my American ear, this makes no sense, because caballo means horse. So an egg on your pizza is roughly translated to horse pizza. The idea of horse burger does not convey the deliciousness of a burger with an egg.

And around the corner, at Grange Hall Burger Bar, their berries and brie burger comes with arugula, berry compote and a slice of brie. So delicious it was named one of the ten best burgers in the nation by Huffington Post. Definitely try this at home!

I am getting to the point. The good people at Red Gold Tomatoes, the Indiana-based tomato company, sent me a goody package of canned tomatoes, Laura’s Lean Beef and some Huy Fong Sriracha Ketchup. Plus an insulated bag for keeping my food chill at the farmers market. I was definitely on board to create something great for your grill.

First, a word about canned tomatoes

Canned tomatoes are great. I wanted to get this on the table right away (so to speak). As a devotee of farmers’ markets, I am all for fresh food. And I also understand that few American cooks are inclined to can their own tomatoes. Backyard tomatoes are for slicing and eating, with maybe a little oven drying to have flavor boosts over the winter. The good thing about canned tomatoes is that they are picked at the height of ripeness and then canned for our enjoyment any time. Keep reading to see a prep tip for spicy tomato burgers.

And it was fun to see the sriracha ketchup. Sriracha is the hot flavor these days, both spicy AND popular. And thus, that’s the focal point of the recipe I’m making for you today.

Sriracha Slaw

Makes two cups – can be doubled and tripled

1/4 cup Huy Fong Sriracha Ketchup

1/4 cup olive oil

1/2 cup mayonnaise

4 cups shredded cabbage

Pour sriracha ketchup, olive oil and mayonnaise into a large mixing bowl and whisk until well blended. Toss in shredded cabbage and turn to coat using a big rubber scraper. Serve by scooping on to grilled burgers, or as a side. Store in the refrigerator up to a week.

If you’d like your zest cooked right into your burger

Here’s a quick, simple recipe for a spicy tomato burgers from Red Gold: Stir 1 can drained Red Gold tomatoes with green chiles into a pound of ground beef. Form into patties and grill.

Let’s connect! Are we  Facebook, TwitterInstagram or Pinterest friends? Photo and sriracha slaw recipe by Janine MacLachlan,  RusticKitchen.com.  All rights reserved.

Janine MacLachlan is author of Farmers’ Markets of the Heartland from University 0f Illinois Press.

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