You can't have too many burger recipes. I'd recommend adding this one to your list because it's easy and yields juicy results. The hot sauce is used sparingly, though you can increase its effect by adding an extra squirt of the stuff on top.
Sriracha Pork Burgers
2 or 3 scallions
12 ounces ground pork
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
11/2 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
1/4 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.
2. Trim the scallions, then chop the white and light-green parts. Place in a mixing bowl with the ground pork, salt, pepper and 1/2 teaspoon of the sriracha. Use your hands to combine and form into a ball, then divide to form two 1-inch patties. Use your thumb to create a deep dimple at the center of each (to keep a nice shape during cooking.)
3. Heat the oil in a skillet over medium-high heat. Once the oil shimmers, 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. The insides will be barely pink. During the last 5 minutes of cooking, brush the cut sides of the buns with oil, then add them to the rack in the oven, brushed sides up.
4. Meanwhile, whisk together the remaining sriracha and the mayonnaise. Cut the lettuce into very thin slices.
5. Spread each toasted bottom bun half with some sriracha mayo. Add lettuce, bean sprouts, and the patty, top with more mayo and a squirt of sriracha, if you like, and the cilantro. Top with the remaining bun halves.
- Adapted from The Hungry Fan's Game Day Cookbook: 165 Recipes for Eating, Drinking and Watching Sports, by Daina Falk (Oxmoor House, 2016).
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