I wanted to get another burger in before the season ends. I decided to make it a Sriracha Turkey Burger because I have an obsession for the “Cock Sauce”.
Are you still reading? Because “Cock Sauce” or “Rooster Sauce” or “Sriracha Sauce” has taken on cult proportions lately. I live in Los Angeles and “Cock Sauce” (that’s what we call it) has been popular here for quite sometime. Probably because it’s made here.
I’ve been eating some version of this Sriracha Turkey Burger as long as I have been eating turkey burgers. Turkey burgers are notoriously difficult to make delicious. There I said it. Melissa Lanz solves that problem with a cheese-stuffed turkey burger in her new book The Fresh 20 (buy a copy here). Hers is a turkey burger I have grown to love. However, I wanted a burger that was decidedly less “kid friendly”. The only kids who’ll eat my Sriracha Turkey Burger are the cool kids. Los Angeles is full of cool kids. I’m no kid, but I have been hanging with the Sriracha cool kids for quite some time.
Did I mention that Sriracha “Cock Sauce” is an LA invention? I’m proud of that fact. Sriracha “Cock Sauce” is pure LA. It’s made by a man named David Tran, who founded Huy Fong Foods in the Chinatown section of Los Angeles in 1980. He now produces the stuff (appropriately) in the San Gabriel Valley, just east of downtown Los Angeles. He’s a business man with rockstar status. With quotes like: “Hot sauce must be hot. If you don’t like it hot, use less.” and “We don’t make mayonnaise here.” Mr. Tran has set himself up to be beloved by all who favor flavor.
I favor flavor. However I’ll admit, by my standards this is a fairly (not completely though) mild sauce. That’s why it works so well in my Sriracha Turkey Burger recipe. It adds my favorite flavor (spicy) but leaves some room on your tongue for taste. Sriracha Turkey Burger. A Los Angeles phenomenon. GREG