Grilled sweet pineapple and spicy Sriracha ketchup balance each other in this healthy burger recipe. Source: EatingWell Magazine, July/August 2016

EatingWell Test Kitchen


Sriracha Ketchup


Instructions Checklist
  • Preheat grill to medium-high.

  • To prepare ketchup: Whisk ketchup, Sriracha, shallot and vinegar in a small bowl.

  • To prepare sliders: Combine beef, Worcestershire, salt and pepper in a medium bowl. Form into 6 patties, about 3 inches in diameter.

  • Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 160 degrees F, 3 to 5 minutes per side. Grill pineapple and scallions until lightly browned and tender, 1 to 3 minutes per side. Cut the scallions into 2-inch lengths.

  • Heat oil in a small skillet over medium heat. Add mushrooms and cook, stirring frequently, until tender and all the liquid evaporates, 3 to 4 minutes.

  • Assemble each burger on a bun with a scant 1 tablespoon of the Sriracha Ketchup, pineapple, scallion, mushrooms and arugula.


Make Ahead Tip: Refrigerate Sriracha Ketchup (Step 2) for up to 3 days.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

292 calories; 10.5 g total fat; 3.1 g saturated fat; 49 mg cholesterol; 505 mg sodium. 450 mg potassium; 30.8 g carbohydrates; 2.2 g fiber; 12 g sugar; 20.3 g protein; 243 IU vitamin a iu; 23 mg vitamin c; 25 mcg folate; 70 mg calcium; 3 mg iron; 27 mg magnesium; 6 g added sugar;