Speaking in omnivorous terms, you can’t have too many chocolate chip cookie recipes or burger recipes. I’d recommend adding this one to your repertoire of the latter because it’s easy and yields consistently juicy results.
You needn’t be worried about the level of heat. Even though Sriracha is invoked in the recipe title, the hot sauce is used sparingly in both the ground pork mix and the doctored mayonnaise – and you can increase its effect by adding an extra squirt of the stuff on top. The accompanying lettuce, fresh bean sprouts and cilantro provide cool crunch.
Sriracha Pork Burgers
2 servings
It’s helpful to have an instant-read thermometer for the meat.
Serve with vegetable chips or cucumber slices.
Adapted from “The Hungry Fan’s Game Day Cookbook: 165 Recipes for Eating, Drinking and Watching Sports,” by Daina Falk (Oxmoor House, 2016).
2 or 3 scallions
12 ounces ground pork
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Sriracha, plus more for serving
1 tablespoon olive oil, plus more for the buns
2 potato or brioche split hamburger buns, for serving
2 tablespoons low-fat mayonnaise
1/2 jalape?o pepper, for serving (optional)
1/4 head iceberg lettuce
3/4 cup fresh bean sprouts, for serving
Several cilantro sprigs, for serving
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil, then seat a flat roasting rack on it.