Wild Alaska Pollock Ramen Burgers with Sweet Chile Mayo

Bring a large pot of water to a boil. Discard ramen seasoning packets. Add the noodles to boiling water and cook for 2 minutes, then drain. Put four 4-inch ring molds (or cans with the tops and bottoms cut out) on a cookie sheet and pack the noodles firmly into the molds. Refrigerate for at least 15 minutes or overnight, covered.

Heat the oil in a large skillet over medium-high heat. Remove the noodles from the molds and add to the skillet. Cook until golden, about 5 minutes, turn and cook the other side, another 5 minutes. Remove to toweling.

At the same time, in a small bowl, stir together mayonnaise, ketchup, sweet chile sauce and soy sauce.

Cook the burgers according to package directions. To serve, top one ramen round with 1 tablespoon mayo mixture, some lettuce, a burger and some scallions. Top with another tablespoon of mayo mixture, another ramen round and serve.