Firecracker Burgers

• Meanwhile, trim scallions and cut greens into 1-inch pieces; mince whites. Peel and mince or grate garlic. Halve buns. Slice cucumber into ¼-inch-thick rounds. • In a small bowl, combine mayonnaise, sour cream, 1 tsp soy sauce (2 tsp for 4 servings), ¼ tsp sugar (½ tsp for 4), and Sriracha to taste. (Be sure to measure the soy sauce—we sent more.)

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion greens and cook, stirring occasionally, until slightly charred and fragrant, 2-4 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute more. • Turn off heat; transfer scallion mixture (including oil!) to a large bowl and season with salt and pepper. Wipe out pan.

• In a second large bowl, combine beef*, scallion whites, and half the Fry Seasoning (all for 4 servings). Form into two patties (four patties for 4), each slightly larger than a burger bun. Season generously with salt and pepper. • Heat a drizzle of oil in pan used for scallions over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

• While patties cook, toast buns until golden brown. • Transfer sweet potatoes to bowl with scallion mixture; toss to combine. Taste and season with salt and pepper if desired.