Sriracha pork burgers

Adapted from The Hungry Fan’s Game Day Cookbook: 165 Recipes for Eating, Drinking and Watching Sports, by Daina Falk (Oxmoor House, 2016). Serves 2 2 or 3 scallions 340g ground pork ½ tsp fine sea salt ½ tsp freshly ground black pepper 1½ tsp Sriracha, plus more for

serving 1 tbs olive oil, plus more for the buns 2 hamburger buns, for serving 2 tbs low-fat mayonnaise ½ jalapeño pepper, (optional) ¼ head iceberg lettuce ¾ cup fresh bean sprouts several cilantro sprigs Preheat the oven to 230°C. Line a rimmed baking sheet with aluminium foil, then seat a flat roasting rack on it.

Trim the scallions, then chop the white and light-green parts.

Place them in a mixing bowl, along with the ground pork, salt, pepper and ½ teaspoon of the Sriracha. Use your hands to combine and form into a ball, then divide in half to form 2 patties about 2.5cm thick. Use your thumb to create a deep dimple at the centre of each.

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. Transfer the burgers to the rack on the baking sheet; place in the oven and roast for 15 to 20minutes or until the internal temperature registers 68° to 71°C on an instant-read thermometer. 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.

Whisk 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. Top with mayo and Sriracha, if you like; then cilantro; and the jalapeño slices, if using. Top with the remaining bun halves.