(Ok, that probably doesn’t work if you’re outside of the UK)

I’ve heard the stories, I’ve read the editorials, I’ve drooled at the recipes, I’ve seen the tributes. I’ve never been so sure of anything; I needed Sriracha hot sauce in my life. Was I able to find any in my northern city? Hell no. I found plenty of alternatives, but not THE rooster sauce with the green nozzle. All hope seemed lost until I remembered that the internet exists.

Earlier this week a delicious package arrived courtesy of Amazon UK containing a modest-sized bottle of fiery goo, and this evening I decided to open it up and give it a try. Tonight’s dinner was venison burgers, and while they already have a distinct flavour and some nice seasoning a little extra spice is always welcome.

First impressions: boy this stuff looks like it has a kick. I have been fooled by brightly-coloured substances claiming to be “hot” before, so I decided to have a taste test and ate about half a teaspoon’s worth. OW! Yeah this should be good.

So how to do this? I guess if I was making burgers I’d just add it to the meaty mix, but today’s are store-bought (still good though) so I decided to add some blobs once the burgers were cooked. I didn’t want to go too crazy to start with, so I only used a weeny bit.

They did get a bit burnt. I hate electric hobs.

Let’s get a look at that dinner:

Lookin’ good! Accompanying the burger is a stack of oven-baked sweet potato wedges. I didn’t know you could even do such a thing until NH and I demolished a basket of them in Toronto last year, but now they’re a firm favourite in the Nerdly household.

The taste of the sauce is quite strong which I imagine is because of the garlic. It reminds me of Wagamama’s chili men sauce but a little less sweet and not as gloopy. There’s quite a nice tingly burn to it too, but it doesn’t overpower the flavour. I think next time I’ll use a little more to see how feisty it can get, but it was very pleasant. Maybe I’ll add it to my next pasta sauce in lieu of extra garlic to make it more arrabbiata, or make exciting scrambled eggs for brunch one day.

So yes. I think I have been converted to the ways of the rooster. More heat!