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 on top. The accompanying lettuce, fresh bean sprouts and cilantro provide cool crunch.
It’s helpful to have an instant-read thermometer for the meat.
Serve with vegetable chips or cucumber slices.
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Sriracha pork burgers
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 jalapeño 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.
Trim the scallions, then chop the white and light-green parts. Place in a mixing bowl, along with the ground pork, salt, pepper and 1/2 teaspoon of the Sriracha. Use your clean hands to combine and form into a ball, then divide that in half to form two patties about 1 inch thick. Use your thumb to create a deep dimple at the center of each. (That will help them keep a nice shape during cooking.)
Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the patties; cook for about 2 minutes per side; you’re just looking for some nice browning here. Transfer the burgers to the rack on the baking sheet; place in the oven and roast for 15 to 20 minutes or until the internal temperature registers 155 to 160 degrees on an instant-read thermometer. The insides will be barely pink. During the last 5 minutes of cooking, brush the cut sides of the buns with some oil, then add them to the rack in the oven, brushed sides up.
Meanwhile, whisk together the remaining teaspoon of Sriracha and the mayonnaise in a small bowl. Cut the jalapeño crosswise into very thin slices, if using. Cut the lettuce into very thin slices.
When ready to serve, spread each toasted bottom bun half with some Sriracha mayo. Add lettuce, bean sprouts and the burger, then top with more mayo; a squirt of Sriracha, if you like; the cilantro; and the jalapeño slices, if using.
Nutrition per serving (without the bun): 480 calories, 32 g protein, 5 g carbohydrates, 37 g fat, 10 g saturated fat, 120 mg cholesterol, 830 mg sodium, 1 g dietary fiber, 2 g sugar
Adapted from “The Hungry Fan’s Game Day Cookbook: 165 Recipes for Eating, Drinking and Watching Sports,” by Daina Falk (Oxmoor House, 2016).