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One of my favorite burger experiences involves an ultra-thin beef patty topped with chili sauce and white American cheese on a plush bun.

And sweetened heat has long been a beloved flavor profile across cultures: Thai nam jim gai, sweet chili sauce; ancient Rome’s honey and black pepper wine; Central European gingersnaps; Nashville hot chicken.

The Singaporean pickled chili sauce, a thick orange-red purée, offers a citrusy acidity and a quick spiciness that dissipates nicely.

The Hot Grill, a real local stalwart burger-and-dog “joint” with fervent, voracious fans, specializes in deep-fried hot dogs “all the way,” with their traditional, secret recipe chili sauce, chopped onions and yellow mustard.

They’re served with pickled daikon, carrots and a Thai chili sauce.