Experience

Ted Anthony grew up in "mayonnaise America" but has spent chunks of his life, including part of his childhood, in China, appreciating the tapestry of food there. One day, The Associated Press food editor barked to him, "Make me a burger. Make me remember it." And it dawned on him: Why not take the best peppery, pungent, garlicky tastes of the street stalls of Sichuan and transplant them into the American backyard burger? Here's his attempt.

Old Chengdu snack burgers


Makes 12 servings

1 pound ground pork

2 pounds ground chuck, 80 percent lean

5 tablespoons finely chopped fresh ginger

15 to 20 cloves garlic, thinly sliced

4 tablespoons Shaoxing cooking wine

3 tablespoons Sichuan peppercorns, coarsely ground in a mortar and pestle

5 tablespoons of chive-infused oil, or 4 tablespoons of peanut oil

5 ounces Sichuan black-bean chili paste

2 tablespoons dark soy sauce

6 to 8 fresh chiles (such as serrano, cayenne or Thai), finely chopped

2 packages 7-grain Pepperidge Farm Deli Flats (16 flatbreads total)

3 ounces bok choy or Napa cabbage, shredded

2 leeks, white parts only, sliced into thin rounds

Sriracha sauce, to taste

1. In a large mixing bowl, combine the ground pork, ground chuck, ginger, garlic, wine, peppercorns, oil, chili paste and soy sauce. Add half of the chopped peppers. Mix vigorously until all ingredients are well incorporated. If using your hands to mix, wear rubber gloves.

2. Portion the mixture into balls that are slightly larger than ping-pong balls (about 2 ounces each). On a greased pan or a sheet of wax paper, press each ball into a very thin but loosely packed patty.

3. Heat a grill to high. Set a cast-iron skillet over the grill. Toast the flatbreads on the grill until slightly browned and crispy. Set aside.

4. When the pan is hot, coat it with cooking spray. Grill the burgers in the pan until the edges start to crisp, about 5 to 7 minutes.

5. Place one patty on the bottom of a flatbread, add some of the bok choy, then place another burger on top. Top each with some of the remaining peppers, leeks and sriracha, to taste. Top with the other half of the flatbread.

Nutritional information per serving: 399 calories, 19 grams fat, 30 grams carbohydrates, 30 grams protein, 1,027 milligrams sodium, 7 grams fiber and 43 percent of calories from fat.

-- The Associated Press