Sriracha Turkey Burger with Los Angeles Cock Sauce

Sriracha Turkey Burger

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

Sriracha Turkey Burger

Sriracha Turkey Burgers with Asian Slaw 

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Sricha Turkey Burgers with Asian Slaw


  • 2 limes (juiced)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • ¼ teaspoon kosher salt
  • 1 cup shredded red cabbage
  • 4 sliced scallions (white, light green and some dark green parts, divided)
  • ½ cup julienned carrots
  • 3 tablespoon mayonnaise
  • 2 teaspoon rice vinegar
  • 3 tablespoon Sriracha sauce (divided)
  • 2 pound ground turkey
  • ½ cup panko breadcrumbs
  • 3 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup minced cilantro
  • 6 hamburger buns


Make the slaw: In a large bowl, combine lime juice, vegetable oil, sugar and salt; whisk to combine. Add cabbage, half of the scallions, and all the carrots; toss to combine. Set aside.

Make the mayo: In a small bowl mix together the mayonnaise, rice vinegar and 1 tablespoon Sriracha. Set aside.

Make the burgers: Using your hands, gently mix together turkey, panko, soy sauce, sesame oil, cilantro, remaining 2 tablespoons Sriracha, and remaining scallions. Do not over mix. Divide the mixture into 6 equal portions and form each portion into a 3/4‑inch thick patty (about ⅓ lb each). Make a small indentation in the center of each patty, then brush the indented side with a small amount of the Sriracha mayo.

Grill the burgers: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Oil grill grates, then place the patties mayo side down onto the grates. Brush the top side with a bit more mayo and grill (covered for gas grill, uncovered for charcoal), turning occasionally, until cooked through, about 8 minutes total. 

While the burgers are grilling, place the buns cut side down onto the edges of the grill and cook, rotating as needed, until lightly browned. Remove from the grill and spread some Sriracha mayo on the top side of the buns. Place the finished burgers on the bottom of the buns, topping them with some Asian slaw. Cover with the top bun and serve warm.