*To grate the onion: In order the quickly shred tiny bits, I use a handheld shredder or the shredder side of a box grater as opposed to the tiny grate holes. I find it easiest to start with a medium to large onion; that way my knuckles don’t come anywhere close to the grates. I reserve the remaining onion for later use, or slice and grill along with the burgers. Use just the onion—not the juice—to avoid too much liquid in the meat mixture. No grater? Mince the onion as finely as you can.
•In place of the soy sauce, I have substituted 1 tablespoon Worcestershire sauce with delicious results. In this case, I use 1 teaspoon of salt to match the seasoning level afforded by the soy sauce.
•I have made the recipe without the garlic powder, and the burgers are still delicious. That said, the addition provides an extra layer of flavor.
How to make sriracha mayo? Start by mixing ¼ cup (52g) mayonnaise with 2 teaspoons sriracha. Add more sriracha to taste or an extra dollop of mayo if you’d like the sauce to be milder. I use 1 tablespoon sriracha for noticeable but not overly spicy heat. The recipe can easily be doubled or tripled and will keep for several weeks in the refrigerator. We love it on burgers, sandwiches, sushi bowls, and more.