Smoky Butternut Squash Soup—A Guest Post for Make-Ahead Meals for Busy Moms

I was thrilled and honored when Jane from Make-Ahead Meals for Busy Moms invited me to write a guest post for her.  I’ve been following Jane’s blog for many months now and I’ve always enjoyed reading her blog.  If you have not visited her blog yet, you should.  In addition to simple and delicious make-ahead meals recipes, you can also find wonderful giveaways, Linky party/Blog Hop, news, and inspirations from her life stories….etc.  Jane is a busy mom of two, a second grade and preschool teacher, and the author of the wonderful blog Make-Ahead Meals for Busy Moms.  I don’t know how she finds the time to do it all.  All I can say is that I’m very inspired and impressed by her achievements.



Did I mention this is my very first time doing a guest post?  Oh yes, it is.  More fun than I can imagine, too.  When I was testing out recipes for this guest post, I wanted to prepare something seasonal and one that can be made-ahead!    As a busy Mom myself, I can definitely take advantage of making some meals ahead for my family.  This is one of the most tasty recipe for the season.  Best of all, it’s super easy to prepare and it tastes even better after a day or two.  This recipe is definitely a keeper and you can bet that I have a batch in my fridge that I can easily heat up for tonight’s dinner.  With the temperature getting lower and lower, a hot bowl of Smoky Butternut Squash Soup will definitely warm your heart, soul, and tummy as well.  If you haven’t cut a butternut squash before, here’s how.  Just a few simple steps.



First, with a very sharp knife, cut off a small piece of the skin on the bottom of the squash (as shown in picture #2) so the squash can stand flat without moving around.  Then, cut the squash in half like picture #3 above.  Next, cut/peel off the skin around while the squash is standing flat on the cutting board.  You can do the same with the top half of the squash.  Somehow, I find it easier to peel the top half with a vegetable peeler.  Then, split the bottom half of the squash in half (as shown in picture #4) and spoon out the seeds.  Cube the squash and you’re all done.  Just be very careful and the squash can be slippery.  It a lot safer and easier to use a sharp knife to cut the squash.



The smoky flavor in this recipe came from a chipotle pepper that I added.  It adds a lot of smokiness and some heat to the soup.  If you’re serving the soup for younger kids and only want the smokiness but not the heat, you can definitely replace the chipotle with a tablespoon of smoke paprika, which only have smoky flavor but not the heat.  Besides Butternut squash in this recipe, I added a little red yam for sweetness to balance out the heat and smoky flavor.  I also added a little bit of freshly grated ginger for earthiness to round out the overall flavor.  When ready to serve, put a dollop of crème fraîche for creaminess and a teaspoon or so of toasted pine nuts for some crunch.  You can serve this soup as a side dish or bigger portion with toasts or baguette as a meal.  Either way, your tummy and family will thank you. 



You can store this soup in the fridge (without the crème fraîche and nuts, only add those right before serving) for up to a week.  Or, you can store the soup in the freezer for even longer.  Simply heat it up on the stove right before you serve and that is faster than ordering take-outs, and a lot healthier too!  I hope you’re enjoying the cooler temperature that the season brings.  I know I am.  With a healthy soup such as this one, it is satisfying and tasty.  It’s simple enough to make on a weeknight for the family and it’s also elegant enough to serve if you have guests visiting.



Thank you again, Jane, for inviting me to write a guest post for your blog.  It’s been a pleasure and I had so much fun preparing this recipe and photo shoot.  I hope you’ll enjoy this recipe as much as I do.  Thank you everyone for visiting and reading today.  Don’t forget to hop over to Jane’s blog to check it out and have fun.  Until next time, please take care and I’ll see you real soon.





I'm submitting this recipe to the Holiday Recipe Swap as well.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.




Smoky Butternut Squash Soup Printable Recipe

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, use white and pale-green parts only, thinly sliced and rinsed well
1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
1 teaspoon finely grated fresh ginger
2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound red yam, peeled and cut into 1-inch cubes
6 cups chicken/vegetable stock
1 medium chipotle chili (canned in adobo sauce), can substitute with 1 tablespoon of smoke paprika for no heat version of this recipe
Kosher salt and freshly ground pepper
1/4 cup crème fraîche
1/4 cup pine nuts, toasted

In a large pot, heat oil over medium heat. Saute garlic and leek until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or paprika.

Working in batches, transfer mixture to a blender, and puree until smooth; transfer pureed soup to a large bowl or another pot. For safety, remove cap from the blender lid and cover with a dish towel to prevent spattering. Season with salt and pepper to taste. Dollop a teaspoon of crème fraîche and a teaspoon of toasted pine nuts right before serving.


This Recipe is Shared with :

Melt in your Mouth Monday
On the Menu Monday
Mingle Monday
Homemaker Monday
Tuesday Talent Show
Success U
Squash Love Blog Hop
Full Plate Thursday
Foodie Friday
I'm Lovin' It
Fresh Bite Friday
Everyday Sisters Sharing Sunday

How to Make Won Ton Noodle Soup (鮮蝦雲吞湯麵)—with Step by Step Pictorial

I’m so glad that the temperature is finally getting cooler.  Not only winter clothes can “hide” my body fat a little better, but I can also enjoy my favorite bowl of hot noodle soup without shedding a sweat.    My favorite bowl of noodle soup is the home made Won Ton Noodle Soup (鮮蝦雲吞湯麵).  It’s easier to make than you think.  Another good news is, you can make the Won Ton ahead of time in a large batch because they freeze really well.  You can pull out a few won tons straight from the freezer and get cooking without (and shouldn’t) defrosting them ahead of time.  Let’s get started shall we?  There are just a few main ingredients in this Won Ton Noodle Soup.



First, you’ll need some shrimps, I like to use 31-40 count (which means there are 31 to 40 shrimps in a pound), the texture of this size of shrimp is more bouncy than smaller size ones.  I usually cut them into smaller pieces so they are easier to wrap.  Up next is some ground pork for flavor and as a binding agent.  Also, there are some ready to eat bamboo shoots in chili oil that are already julienned.  Up next,won ton wraps; I’ve tried a few different brands and they are pretty much the same in flavor and quality.  Just make sure to get the thin one for Won Ton and not the thick kind for Chinese dumplings.   I love to serve the won ton noodle soup with Bak Choy, you can use your preferred vegetables.  Last but not least, the chopped green onions.  They are not only for garnish on top, but also add a nice mild oniony flavor to the soup.

Of course, you’ll need noodles for this noodle soup.  The egg noodles shown on the picture below is the authentic fresh egg noodles used in traditional Won Ton Noodle Soup.  They are available in most Asian supermarket in the refrigerator session. Make sure you get this skinny kind, not the wide and flat ones that looks like linguini.  Although the package shown four sessions of noodle, this whole package can easily serves six.  Well, of course, that depends on your appetite as well.



Up next are the marinade ingredients, there are sesame seed oil, Shao Hsing cooking wine, fish sauce, soy sauce, ground white pepper, 1 egg, some corn starch, sugar and kosher salt.  The marinating is simple, just mix everything together with the shrimps, ground pork and bamboo shoots and you’re ready to wrap them up.



Before you start, prepare a lightly floured sheet pan so the wrapped won tons has a place to land.  Also, you’ll need a small bowl of tap water so you can seal the wrappers.  Here goes the step by step instructions as shown in the picture below:

1) Pick up a piece of won won wrap, spoon a heaping teaspoonful of won ton filling onto the center of a piece of won ton wrap.  Make sure you get a little bit of everything, a few pieces of shrimps, some ground pork and bamboo shoots are in the mix.  Dip your finger into the prepared bowl of water and wet all the edges of the won ton wrap. 

2) Fold a corner of the wrap to the opposite side to form a triangle. 

3) Gently press the sides of the wrap to seal the edges. 

4) Pick up the bottom two corners of the filled won ton

5) Wet the tips and press them together. 

6) Place the wrapped won tons onto prepared sheet pan.  Continue to fill won ton wraps until all fillings are used up.



Easy right?  It’s really fun wrapping these little jewels up.  Almost as much fun as eating them, almost.  I can’t wait until my kids are old enough to help out in the wrapping process. Although they already can’t wait to get their hands on them now.



I love spicy food so I usually serve the Won Ton Noodle Soup with some chili oil or chili sauce. The picture below shows one of my favorite chili oil to use.  The English name on the bottle says “hot and spicy sauce”!  hahaha…so helpful, huh?  Anyway, you don’t really need the name as the logo is so distinctive!  Don’t judge, this is a really flavorful chili oil with a nice crunch.  The manufacturer must have toasted the chilies really well before they’re bottled. 



Notice how clear the soup/stock is?  That’s because I cook the won tons and noodles in a separate pot than the stock.  The water used to cook the noodles and won tons would be too starchy and sticky to consume.  So, I never cook the noodle in the stocks directly.  That is an important step to a wonderful bowl of won ton noodle soup.



Since these noodles are fresh egg noodles, they cook up really fast compared to dried noodles.  They are el dente in about 2 to 3 minutes cooking time.  Just like pasta, do not over cook the noodle.  However, the texture of these egg noodles are quite different than Italian pasta.  They are a lot more “bouncy” than pasta, which is a lovely compliment with the won tons.



Yes, I love chili oil in every bite.    Here’s how the won ton looks like when it’s cooked.  The won ton wrap becomes slightly translucent, silky and smooth, so thin that it’s almost invisible.



And below shows the inside of the won ton….the shrimp is naturally sweet, bouncy and flavorful.  There’s a slight crisp from the bamboo shoots.  With a hint of sesame oil and chili oil, every bit is heavenly.  It’s such a heart and stomach warming dish!  With the weather getting colder each day, I know I’ll be enjoying this Won Ton Noodle Soup a lot more often as well.  I hope you’ll try the recipe and let me know how it goes. 



I'm submitting this post to Holiday Recipe Exchange.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.




Won Ton Noodle Soup (鮮蝦雲吞湯麵) Printable Recipe
Makes 54 Won Ton

1 pound Shrimps (31-40 counts), shelled and deveined
1/4 pound ground pork
1 (14 oz) Won Ton Wraps
1/4 cup bamboo shoot, strips
Bak Choy
Green Onions, chopped
A few cups of seafood or chicken stocks
A dash of sesame oil
A pinch of ground white pepper
A package of fresh egg noodles

Marinade Ingredients
1 egg
1 teaspoon Shao Hsing Rice Cooking Wine
1 teaspoon fish sauce
2 teaspoon soy sauce
A pinch of ground white pepper
A dash of sesame seed oil
1/2 teaspoon corn starch
1/2 teaspoon sugar
1/4 teaspoon kosher salt (more or less adjust to taste)

To Make the Won Ton Fillings:
Cut shrimps into thirds or fourths depending on their size.  In a large mixing bowl, add shrimps, ground pork, bamboo shoots and all marinade ingredients together.  Stir until well combined and marinade is evenly distributed.

Slightly dust a large sheet pan with all purpose flour, set aside.  Fill a small bowl with tap water, set aside.  Spoon a heaping teaspoonful of won ton filling onto the center of a piece of won ton wrap.  Dip finger into prepared water and wet all the edges of the won ton wrap.  Fold a corner of the wrap to the opposite side to form a triangle.  Gently press the sides of the wrap to seal the edges.  Pick up the two corners of the filled won ton, wet the tips and press them together.  Place onto prepared sheet pan.  Continue to fill won ton wraps until all fillings are used up.

To Prepare the Won Ton Soup:

In a medium stock pot, bring water to a boil.  Cook the noodles according to the package.  Usually just 2 to 3 minutes.  Do not over cook the noodles as they are fresh noodles, which cooks up much faster than dried noodles.  Use a pair of chopsticks or tongs to move the noodles around when they’re cooking.  Remove noodles from heat and into serving bowls.  

Wait until water return to a boil before dropping the won tons in.  Add won tons and cook until the water re-boil again.  When the won tons flow onto the top, they’re ready.  (Keep in mind, if your won tons are frozen, it might take a few more minutes to cook up).  Remove from water and divide them into serving bowls. 
In a separate pot, heat your favorite seafood or chicken stock until boil.  Add bak choy and cook for a few minutes, remove to serving bowls.  Ladle stock into serving bowls, sprinkle with green onion, a splash of sesame oil, ground white pepper and serve.  It’s wonderful with a few drops of chili oil/chili sauce as well.


Note:
Serving suggestion: Usually 12 is perfect for one serving without noodle.  6 if serving with noodle and vegetables.

Storage suggestion: The filled won tons freeze really well.  Freeze wrapped won ton on a sheet tray until frozen (1 to 2 hours).  Then, transfer to a zip log bag for long term storage.



Recipe Shared with:

Friday Potluck
Home Maker Monday
Success U
Mingle Monday
Melt in Your Mouth Monday
On the Menu Monday
Fresh Bites Friday
Full Plate Thursday
Foodie Friday
Friday Food and Recipe Linky

Japanese Apple Salad

Nothing says Fall better than a basket full of apples of any kind.  My favorite type has always been Fuji apples.  They are crisp, juicy and sweet.  I’m indifferent toward starchy food, I guess.  Another favorite fruit of mine in the Fall are pomegranates.  They are sweet, tart and juicy.  I love the way they pop in my mouth.  I say, they’re even better than eating popping candies. Not to mention, they are good for you too.



I’ve been enjoying this salad for many years. Usually, I toss in some cooked shrimps and blenched green beans when I’m serving them as dinner.  But as a light brunch or a meal in between, this is just as delicious and satisfying.  In this recipe, I used the Japanese Mayonnaise and some curry powder.  I found that the Japanese Mayo is more flavorful and creamier than the regular ones; Which fits this recipe much better, especially one without too many ingredients.  The pistachios add a nice crunch and the pomegranate are just fun to eat as they pop in my mouth. 



I’m submitting this recipe to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY.  Amanda from Amanda's Cookin' created a lovely recipe with her favorite ingredients. This inspired me to share my favorite Apple Salad recipe with you. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Good luck!








Japanese Apple Salad:  Printable Recipe
Makes 4 Servings

2 Fuji Apples, diced
Juice of 1/2 a lemon
1 Hass Avocado, diced
1/4 cup Japanese (Kewpie) Mayo, such as this one
1/4 teaspoon curry powder
salt and pepper to taste
1/4 cup pistachio, shelled
a handful of pomegranate seeds

Toss apple and avocado in lemon juice right after they’re diced to prevent browning.  Stir in Japanese Mayo and curry powder.  Add salt and pepper to taste.  Top salad with pistachio and pomegranate seeds and serve chilled.

This recipe is shared with:

Foodie Friday
Full Plate Thursday
Fat Camp Friday
Friday Potluck

The Perfect Shrimp Fried Rice

Ina Garten is one of my favorite Food Network Chefs, besides Giada.  If you follow Ina’s shows, you’ll know that she always prepare a special chicken dish for her husband when he returns home every Friday, from a week-long of work, away from home.  So, I guess her husband really loves chickens and never gets bored of it.   The trick is, Ina always put a new twist onto the same old chicken dish.  So, each dish looks and tastes like a new and exciting one.  My husband had a special dish that I always prepare on Friday too, it’s fried rice.   Oh yes, you can put millions of twists on a basic fried rice and I guaranteed you’ll never get bored of it as well.



There are a few basic ingredients that always appear in the traditional fired rice recipe.  The rest if the ingredient lists are really up to your imaginations.  Plus, you can use up whatever ingredients you have left in your fridge.  That’s what make fried rice so much fun to eat and prepare.  And what a nice way to clean up the fridge, too!  There are a few basic techniques and tricks you need to follow in preparing the fired rice that will yield success on your finished dish every single time. 



First thing first, the basic ingredients.  They are, of course, the rice (I used brown rice here, you can use white, jasmine, or what ever you have on hand), eggs, onions, mix vegetables, meat or seafood (if you’re not vegetarian), and green onions.



Special equipment needed: a wok.  Or, a frying pan that is big enough to hold all the ingredients all at one.  Although you cook each ingredient separately, they all join into the "pool" at the end.  A big enough wok/pan will ensure easy stirring and no spilling.

Another important tips is to have all the ingredients ready and on stand-by before we start heating the wok.  This is a rather fast cooking dish, like most Chinese stir fry.  You won't have much time to chop up ingredients after your wok is heated.

First, cook the scrambled eggs and break them up into bit size pieces.



Next, Kielbasa (polish sausage), hahaha...I know that's not a typical Chinese cuisine ingredient.  But that's what I have in the fridge, and to the wok it goes.  You can definitely use Chinese sausage if you want.  Brown them nicely to develop the flavor is the key.



Up next, the onions.  I prefer the onions to have a little crunch in my rice.  So, I don't cook them until caramelized, just brown enough so the sweet flavor is developed.



Before you put the shrimps in, make sure the wok/pan is hot enough after the onions are removed from it.  If you're not sure, just heat the wok for a minute or two before putting the shrimps in.  Shrimps cook extremely fast and you definitely don't want to overcook them.



Next, the mixed vegetables. You can use fresh, canned or frozen ones.  I usually use the frozen one over the canned one as the canned one tend to be more soggy after reheating.



Last but not least, the rice.  The secret is to use a day old rice when you want a perfect fried rice dish that each grain of rice is separated and not stick together (well, not a secret anymore now).  Same as the theory of using a day old bread to make french toast.  You want less moisture in the fried rice so they won't be soggy or sticky.  Now, here comes the debate of using soy sauce in the rice.  I never put soy sauce in my fried rice.  As the authentic fried rice shouldn't have soy sauce in it.  The best way to season the rice is to use oyster sauce (my top choice), chicken bouillon granulate, or kosher salt.  Maggi sauce would be a wonderful choice too, but you can serve that on the side and add as much or as little to your own taste.



When the rice is heated through, everybody is back to the pool for a final stir.  Then season with white pepper and a dash of sesame oil.  Turn off the heat before you stir in the chopped green onions and you're done.



It's really easy to prepare and versatile.  If you follow these little tips, you'll have perfect fried rice every time.



Thank You all for all those sweet and lovely "Birthday" wishes from the previous post.  I truly appreciate your supports, feedback and suggestions you provided.  Since quite many of you requested to see more Asian, healthy and easy to prepare recipes, this Perfect Shrimp Fried Rice fits into all of those categories.  Yes, it is considered a healthy dish because you can control the amount of oil used to cook this dish, which is much less than those from the take-out places, and no MSG is used!  Who needs take outs when you can make this succulent and healthful fried rice so easily at home?  Not me.

If you haven't enter the Silicone Baking Mat (Silpat) and Vanilla Powder Giveaway yet, here's the link.  Good Luck.

This post is shared with:
Melt in Your Mouth Monday
On Menu Monday
Mingle Monday

Food Handling Tips for a Summer Grilling Event

If you’ve been following my blog, I’m sure you’ve heard of Kitchen PLAY.  Each month Kitchen PLAY hosts a Progressive Party with six food bloggers assigned to create a course of their own.  This month, I’m one of the 6 lucky bloggers chosen to create an iconic grilling recipe, sponsored by the Ad Council.  This month’s Progressive Party is a bit different from the previous events on Kitchen PLAY as our focus is on “safe food handling behavior”, not just the recipe itself. 

Therefore, this post will provide some useful information on how to handle food safely for grilling, which is perfect for the summer!




FACT: Did you know that one in six Americans will get sick from food poisoning this year alone?

Yikes….That doesn’t sound like fun at all.  Let’s do it the right way and make food safer for our family, shall we?!  Here are the basic 4 steps to follow:




Step #1:  Clean
Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards. So, wash your hands and the utensils the right way to prevent the spreading of bacteria.  Yes, there is such a thing as 'the right way' for hand washing!


Here’s how we should do it.

• Wet your hands with warm or cold running water and apply soap.
  
• Rub your hands together to make a lather and scrub them well. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Bacteria can hide out here too!
  
• Continue rubbing hands for at least 20 seconds. Need a timer? Hum “Happy Birthday” from beginning to end twice.
  
• Rinse your hands well under running water.
  
• Dry your hands using a clean towel or air dry.
  

See picture below? Yes, those are my hands!  Beautiful, huh?  Oh no, I meant to tell you to look at the background, not my hands.  See that hand soap dispenser?  It’s one of those with motion sensor.  So, it’s really handy when you got both of your hand dirty and no one nearby to pump you any soap! LOL.  After all, you should not be touching the soap dispenser pump when your hands are dirty, to avoid cross contamination.
 

Besides your hands, make sure the utensils and working surfaces are clean as well.  Also, wash the fruits and veggies, but not meat, poultry, nor eggs!  Because washing raw meat and poultry can actually help bacteria to spread when the juices from the raw meat splash onto the sink and/or countertop, which will increase your chances of cross contamination!  For more details.  Check out the Food Safety site here.


Step #2: Separate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs.  I love these boards because not only there are in different colors but there is also an actual picture of what each cutting board is meant for. 

It is also important to keep meat, poultry, seafood, and eggs separated from all other foods at the grocery and in the fridge.

 

Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods underneath.  If you’re not planning to use the foods within a few days, freeze them instead.

 



Step #3: Cook



FACT: Did you know that the bacteria that cause food poisoning multiply quickest in the “Temperature Danger Zone” between 40˚ and 140˚ Fahrenheit?


Take the “guess work” out of the equation by using a food thermometer!  (Yes, it is my beautiful hand again holding the food thermometer below!)

 

What’s the “right” temperature, you might ask.  Here’s a chart for your reference.  I recommend you print a copy and stick it on the fridge like I did.    


Step #4: Chill

FACT: Did you know that illness-causing bacteria can grow in perishable foods within two hours unless you refrigerate them? (And if the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!)

Please remember to refrigerate perishable foods within two hours.  Never thaw or marinate foods on the counter.  Last but not least, know when to discard the food.  Here’s a helpful time chart to check on that.

I hope you all learned something new today.  I certainly did with all the helpful information from the Food Safety Website.



Make This Recipe Safer on Facebook!


The campaign sponsors also have some handy-dandy refrigerator magnets to remind you and your family about food safety while cooking. Click here to receive your FREE magnet! Then share photos of your magnet, your personalized safety tips, and/or the dishes you've cooked safely on the Kitchen PLAY facebook page. (Be sure to tag FoodSafety.gov and Ad Council!).


Let's work together to Make Our Recipes Safer!

 



Disclaimer:  This is a sponsored post by the Ad Council and Kitchen PLAY.  However, all opinions are 100% my own.

The American Classic—Hamburger with Caramelized Onions and Spicy Mayo:
Printable Recipe

Serves 4

For the Burger: 
1 1/2 pounds freshly ground chuck
steak seasoning
vegetable oil for brushing the patties and the grill
4 slices Swiss cheese
4 hamburger buns
1 tomato, sliced
8 butter lettuce leaves
1 recipe of caramelized onions (click here for the recipe)

For the Spicy Mayonnaise: 
1/4 cup Mayonnaise
2 teaspoons Sriracha Chili Sauce (replace with 2 tablespoons of ketchup for kids)

For the burgers:
Preheat the grill to high.  Divide the ground beef into 4 patties (6 ounces each).  Make a dent/well in the middle of each patty (as shown from the picture on this post).  As the patties cook up, they will be flat instead of having a “bump” in the middle.  Season both sides of each patty with steak seasoning. With a pastry brush, brush oil on both sides of the patties.  Grill for 5 minutes on each side.  During the last 2 minutes of cooking the second side, place a slice of cheese on each patty until melted.  Don’t forget to check the temperature of the patties with a food thermometer (minimum of 160F degree for ground beef)!    Make sure the tip of the food thermometer is in the middle of the patty without touching the grill.

For the Spicy Mayo:
In a small bowl, stir the mayo and Sriracha Chili Sauce (or ketchup) until well combined.

To Assemble:
Slather the bottom of the hamburger buns with spicy mayo, top with a lettuce leave, a slice of tomato; top with a grilled hamburger patty, caramelized onions and top each with the bun top.

Recipe Shared with:

On the Menu Monday
Made By You Monday
Mingle Monday
Mouth Watering Mondays
Foodie Friday