This is a ground beef burger spiked with sriracha mayo, topped with cilantro and red onion, served alongside oven-roasted sweet potato fries seasoned with cumin, chili, and paprika. The whole meal takes 45 minutes and uses one skillet and one sheet pan — a realistic weeknight option when you need to feed several people without a lot of cleanup.
Why this recipe works
Two things make this recipe reliable. First, the patties are kept simple — just ground beef, salt, and pepper — so the sriracha mayo does the flavor work without competing with a heavily seasoned patty. A plain patty also browns better in the cast iron because there’s no added moisture from mix-ins pulling steam into the pan. Second, the sweet potato fries go into a 425°F oven first, which means they’re finishing up right as the burgers come off the heat. You’re not holding one component while the other lags behind. That timing coordination is what actually gets everything to the table hot at the same time.
Ingredient notes
- Ground beef: 80/20 (chuck) works best here. Leaner blends tend to produce a drier patty in a cast iron skillet because there’s less fat to baste the meat as it cooks.
- Sriracha: The recipe calls for 1 tablespoon in the mayo, with the option to go up to 3. Start at 1 if you’re feeding kids or heat-sensitive eaters — you can always put extra sriracha on the table.
- Coconut oil for the fries: Any neutral high-heat oil works fine here. Avocado oil or regular vegetable oil will give you the same result without any coconut flavor.
- Gluten-free buns: These tend to be denser and can fall apart if they get too much steam. Toast them cut-side down in the skillet right before serving and don’t skip that step.
Common problems and fixes
- Fries come out soft instead of crispy: The most common cause is overcrowding the pan. Sweet potato pieces touching each other steam rather than roast. Use two sheet pans if needed, and make sure the slices are cut thin and even.
- Patties puff up in the middle: Press a small indent into the center of each raw patty with your thumb before it goes in the pan. This counteracts the natural tendency of the meat to dome as it contracts.
- Burgers sticking to the cast iron: If the patty won’t release cleanly, it’s not ready to flip yet. Leave it another 30–60 seconds. A properly seared patty will release on its own.
- Sriracha mayo too thin to spread: This usually means the mayo was cold straight from the fridge. Let it sit at room temperature for 10 minutes before mixing, and it will combine smoothly.
- Undercooked patties: Ground beef must reach an internal temperature of 160°F (71°C). Use an instant-read thermometer if you’re unsure — the 3–4 minutes per side guideline assumes a half-inch patty on a properly preheated pan, so thicker patties will need more time.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water to prevent drying out — about 3 minutes per side. Skip the microwave if you can; it makes the texture rubbery. The sweet potato fries are honestly best eaten fresh — skip saving them unless you don’t mind soft fries, because they don’t crisp back up well after refrigeration. Raw shaped patties can be frozen for up to 2 months; separate them with parchment paper and thaw overnight in the fridge before cooking.
Easy Sriracha Burger and Sweet Potato Fries
Ingredients
TO MAKE THE SRIRACHA BURGER:
1 pound ground beef
¼ teaspoon kosher salt
¼ teaspoon ground black pepper - freshly ground
2 tablespoons olive oil - for cooking the burger
4 medium hamburger buns - 1 1/2-ounce (I like these gluten-free ones)
3 tablespoons mayonnaise
1 tablespoon sriracha sauce - (or 2 or 3 tablespoons if you want some extra heat)
⅓ cup cilantro - sprigs
¼ large red onion - slivered
TO MAKE THE SWEET POTATO FRIES:
4 large sweet potato
4 tablespoons coconut oil - melted
1 teaspoon chili powder
½ teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder- ½ teaspoon ground black pepper
¼ teaspoon salt
Instructions
- Let’s first make the Sweet Potato Fries. Preheat the oven to 425°F and line a baking tray with parchment paper.
- Peel your sweet potatoes and slice them into thin pieces.
- Toss them in the mixture of melted coconut oil, all spices, salt and pepper.
- Bake the fries for 15 minutes, then flip them and bake 10 to 15 more minutes until they’re lightly browned.
- Then, let’s make the Sriracha Burger. Divide sirloin mixture into 4 equal portions. Shape each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter). Sprinkle salt and pepper on both sides.
- Heat cast iron skillet over medium-high heat. Coat pan with olive oil. Add patties to pan; grill 3-4 minutes. Turn the patties carefully. Grill for 4 minutes or until desired doneness. Remove patties from the pan.
- Cut buns sides down, and add to the pan. Grill for 1 minute or until toasted.
- Mix mayonnaise and Sriracha in a small bowl, stirring until completely combined. Spread 1 tablespoon mayonnaise mixture on the bottom half of each bun; top each with 1 patty, add some cilantro sprigs, your red onion, top bun and serve.
Nutrition
FAQ
Can I make the patties ahead of time?
Yes — shape the patties up to 24 hours in advance and keep them covered in the fridge. This actually helps them hold together better in the pan because the cold fat firms up the patty structure before it hits the heat.
How do I know when the sweet potato fries are actually done?
They should be lightly browned at the edges and tender when pierced with a fork — not just soft. If they’re browning too fast on the outside but still firm inside, drop the oven temperature to 400°F and give them another 5 minutes.
Can I double the recipe for a larger group?
Easily. Double the fries across two sheet pans so they roast rather than steam. For the patties, cook them in two batches rather than crowding the skillet — a packed pan drops the temperature and you’ll lose the sear.
What can I use instead of cilantro if my family doesn’t like it?
Thinly sliced iceberg lettuce or a few leaves of butter lettuce work well as a straight swap — they add crunch and freshness without the polarizing flavor. Flat-leaf parsley is another option if you want something green with a milder taste.
If you liked this one
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- Bolivian Silpancho Beef Patties
- Kumara Beef Hash Cakes
- Fiery Lamb Churrasco Patties
