WHAT YOU NEED:

• 1 pound grass fed ground beef
• 2 + tablespoons Wild Bird sriracha
• 1/4 cup organic sour cream
• 1 teaspoon sea salt
• 4 burger buns of your choice (I am working on sourdough ones so stay tuned!)
• 1 tablespoon butter
• 4 large slices raw jack (pepper jack would be great here too)
• handful of arugula
• 1 avocado, in thin slices
• 1/2 cup spicy kraut (we love Local Culture Ferment’s)
• 1/2 cup pink pickled onions

WHAT YOU DO:

• heat a cast iron skillet over medium high until nice and hot.
• put beef in a bowl and add 1 tablespoon sriracha + 1 teaspoon sea salt; mix with hands and roll into 4 equal sized balls (but don’t overwork it).
• in a small bowl, mix together sour cream and remaining sriracha until creamy and saucy.
• flatten burgers nice and thin and place on skillet, cooking until juice starts to bleed through the top; flip, flatten with a spatula, top with cheese, and let cook for 2 minutes; for the final minute or so, cover with a large lid to melt the cheese.
• meanwhile, slice (if needed) and butter up your buns.
• once done, move burgers to a plate, and place buns flat side down on the skillet to toast up.
• Once buns are done, start adding the goods: spread some sauce on both buns; then, and add your pickled onions to the bottom bun, followed by the burger, more sauce, spicy kraut, and arugula; finally, smash avocado on the top bun and top your burger with it.
• ENJOY it hot, and savor every singly bite!