Chopped cheese sandwiches

Mix good mayo with sriracha sauce to taste and set aside.

Slice the romaine really thin, wash it in a bowl and spin it very dry in a salad spinner.

Slice the onion and red bell pepper to the same thickness and cook them in a cast iron skillet over medium heat with a little olive oil and a pinch of salt until they begin to soften, then transfer to a bowl.

Put about four ounces of ground beef into the very hot pan on medium high, flatten it out and season with salt, freshly ground black pepper, garlic powder and a little ground coriander.

Cook until it browns on one side, about three or four minutes, flip, season with a little salt and start chopping it up.

Cook about 30 seconds, flip once more while it is still slightly pink, top with the shredded cheese, chop the meat up and let the cheese melt, about two minutes on reduced heat.

Toast the buns, spread sriracha mayo on both sides, add ketchup if you like, then the shredded lettuce, the sauteed onions and peppers, pickled jalapenos and the chopped beef and cheese.