Bunless Hamburger Bowl with Sriracha Sauce 

Serves 4 

Olive oil 

24 ounces ground beef 

1 tablespoon Worcestershire sauce 

1 ½ tablespoon s.a.l.t. Tuscan Farmhouse Blend 

4 slices Sharp White Cheddar Cheese 

½ head iceberg lettuce, finely shredded  

Pinch of s.a.l.t. sisters Sriracha Infused Sea Salt 

1 medium tomato, diced 

1 large dill pickle, diced 

½ small red onion, thinly sliced 

Sriracha Sauce 


Preheat the oven to 375 degrees.   


Breaking the meat up into small pieces evenly spread out the meat on a cutting mat or a piece of parchment paper.  Add the Worcestershire sauce and Tuscan Farmhouse Blend.  Gently mix in the seasoning without overworking it.   


Divide the meat into 4 portions (about 6 ounces each).  Form each portion into a ball-shape then gently form each ball into a patty about 3 ½ inches wide and 1-inch thick. 


Preheat a large cast iron skillet over medium-low heat for 5 minutes.  Raise the heat to high and add the oil.  Add the patties and cook, turning once, until well-browned, about 2 minutes each side. 


Transfer the skillet and hamburgers to the oven and continue cooking to desired doneness, 6 to 8 minutes for medium-rare, 8 to 10 minutes for medium and 10 to 12 minutes for well done.  Top with cheese during the last couple of minutes of cooking to melt. 


To build the bowl: 

Put the shredded lettuce in a medium size soup bowl.  Add a spoonful of Sriracha sauce and a pinch of Sriracha sea salt on lettuce and toss.  Put the hamburger on top of the lettuce.  Then top the burger with Sriracha sauce, diced tomato, diced pickle and a few slices of red onion. 

 Sriracha Sauce 

4 tablespoons mayonnaise 

1-2 tablespoons Sriracha sauce 

1/2-1 teaspoons s.a.l.t. sisters Sriracha Infused Sea Salt