Firecracker Burgers with Strawberry-Miso Salad

Something about Memorial Day calls for burgers, but Firecracker Burgers with Strawberry-Miso Salad takes that tradition further with a bold, unexpected twist. Juicy patties loaded with jalapeños and chipotle bring the heat while the salad cools things down with a vibrant mix of sweetness and umami. Together, they create a mix of flavors that hits hard and finishes clean—just the way a good holiday meal should.

The real surprise? The pairing. The strawberry-miso salad isn’t just a side—it’s a flavor-balancing act that plays off the richness of the burgers with just the right pop of freshness. Tangy, salty, sweet, and spicy all show up on the same plate, and somehow it just works. You get smoky char from the grill, fire from the peppers, and a cooling burst from the salad that keeps each bite interesting.

This dish isn't about subtlety. It's about turning heads and making guests stop mid-bite. Perfect for your Memorial Day cookout, it reminds us that bold choices often yield the most satisfying results. Fire up your American Made Grill, throw these burgers on the grates, and give your guests something to talk about long after the fireworks fade.

Serves 4

Firecracker Burgers with Strawberry-Miso Salad Ingredients

Bacon

• 1/2 cup chili jam
• 1/4 cup gochujang
• 8 slices thick-cut bacon

Gochujang BBQ Aioli

• 3/4 cup mayonnaise
• 4 tsp. BBQ sauce
• 4 tsp. gochujang
• 2 tsp. pure maple syrup
• 1 tsp. freshly ground black pepper

Burgers

• 1 1/2 ground beef
• 4 oz. smoked cheddar, shredded, divided
• 1 tsp. garlic powder
• 1 tsp. onion powder
• Kosher salt
• Freshly ground black pepper
• 6 Tbsp. unsalted butter, divided

Salad & Assembly

• 1/2 cup apple cider vinegar
• 1/4 cup strawberry jam
• 4 tsp. white miso
• 1 tsp. fresh lemon juice
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 cup extra-virgin olive oil
• Kosher salt
• 2 heads of romaine, plus leaves for burgers
• 1/2 red onion, thinly sliced
• 1 Tbsp. pomegranate seeds
• Thinly sliced fresh basil leaves for serving
• 4 hamburger buns, toasted
• 2 lemon wedges

Firecracker Burgers with Strawberry-Miso Salad Directions

Bacon

1. Preheat the oven to 350°F. In a small bowl, mix the jam and gochujang to combine. Place the bacon on a wire rack set on a baking sheet. Bake for 15 minutes.
2. Brush bacon with chili jam. Bake until crispy and the fat is rendered, about 10 minutes more.

Gochujang BBQ Aioli

1. Meanwhile, in a medium bowl, mix mayonnaise, BBQ sauce, gochujang, syrup, and pepper to combine. Refrigerate until ready to use.

Burgers

1. On a sheet tray, shape the beef into four (6-ounce) patties. Form approximately one ounce of cheese into a ball. Press your thumb into the center of one patty to create an indentation. Place the cheese ball in the indentation. Form beef around the cheese ball to fully enclose it, then slightly flatten. Repeat with the remaining three ounces of cheese and three patties.
2. Sprinkle patties on both sides with garlic and onion powder; season with salt and pepper.
3. Working in two batches, cook patties in a large skillet or griddle plate over medium heat on the grill, turning halfway through, until just browned, about two minutes per side. Add three tablespoons of butter and continue to cook, occasionally using a spoon to baste patties with butter, until cooked to the desired degree of doneness, about one minute more for medium-rare. 
4. Transfer the burgers to a plate. Repeat with the remaining patties and the remaining three tablespoons of butter.

Salad & Assembly

1. In a medium bowl, stir vinegar, jam, miso, lemon juice, garlic powder, and onion powder until combined. Whisking constantly (or using an immersion blender), slowly drizzle in oil until the dressing is emulsified; season with salt.
2. Cut heads of romaine in half and arrange diagonally on four plates. Top with onion, pomegranate seeds, and basil. Drizzle with dressing.
3. Spread the cut sides of the buns with aioli. Place some romaine leaves on the bottom of the buns, then top with a burger. Arrange bacon in a crisscross pattern over the burgers.
4. Close with the top bun. Arrange the burgers next to the salad. Serve with lemon wedges alongside.

Taken from delish.com