Tingly Burger Night: When Americana Meets Sichuan Pepper

Nothing says Americana quite like a burger and fries.

From roadside diners to backyard barbecues, this combo is the shorthand for comfort — juicy, sizzling, golden, and simple. 

It’s the food of road trips and lunch breaks, late-night cravings and family picnics. Around the world, when people picture “American food,” it’s almost always a burger and fries.

At 50Hertz, we’ve always dreamed of bringing the bold, citrusy má (麻) buzz of Sichuan pepper into the heart of classic American comfort food. What happens when the electric hum of Sichuan meets the juicy indulgence of a cheeseburger?

Chef Joe at Hill East Burger, a trendy burger joint in Capitol Hill DC, decided to find out — and made that dream a delicious reality with us!

Images: Hill East Burger — a hidden gem for smoked burgers, stiff cocktails, and ice-cold beer on the east side of Capitol Hill.

A Night of Nostalgia with a Tingle

On Thursday, October 9, we threw a one-night-only Tingly Burger Night — a playful mash-up where East met West and every bite buzzed with flavor.

The menu is equal parts nostalgic and electrifying — familiar comfort foods reimagined through the lens of Sichuan’s iconic spice.

The lineup:

• Sichuan Burger – The classic American cheeseburger gets a tingly twist. A smoked beef patty gets the full 50Hertz treatment: topped with tingly Sichuan relish, “The People’s Cheese,” creamy “Sichuanaise,” shredduce, tomato, and onion. It’s the all-American cheeseburger—smoky, juicy, and buzzing with citrusy má (麻) energy.

• General’s Chicken Sando – Buttermilk-brined and fried to golden perfection, this chicken thigh packs swagger: glazed in Sichuan BBQ, dusted with málà seasoning, and layered with tangy pickles on a soft bun. Crispy, juicy, and unapologetically bold.

• Fries with Sichuan Mayo – Curly-ish fries dusted with málà seasoning for that perfect tingle, served with a side of the General’s BBQ sauce and creamy “Sichuanaise” for dipping. Crunchy, smoky, and dangerously snackable.

• General’s Nugs – Buttermilk-brined, fried chicken thighs tossed in Sichuan BBQ glaze—sweet, spicy, and buzzing with that unmistakable má heat. Bite-sized fire made for the bold.

• Tingly Peanut Brittle – Mom’s classic peanut brittle, remade with 50Hert’z Tingly Peanuts. Buttery, nutty, and numbing in all the right ways—a sweet finish that’ll leave you smiling (and buzzing).

Image: From Sichuan fries to tingly brittle — this one-night-only menu turned comfort food buzzing

People came hungry and left buzzing ⚡️

120 guests showed up! The chef told us they had three full turns that night — far more than expected — a sure sign of a phenomenal evening. Many guests already knew us from past pop-ups or from discovering our Tingly Peanuts and Sichuan Pepper Oils in D.C. shops, but this was their first time tasting the tingle in burger form. It was amazing to see familiar faces — and new ones — light up as they experienced Sichuan’s buzz in an all-American way.

For us, the night wasn’t just about food — it was about connection, creativity, and community. It proved that the tingly magic of Sichuan pepper can go far beyond málà, pairing beautifully with anything — even the all-American burger and fries. 

We’ll be bringing Tingly Burger Night back in spring 2026 — leave us a comment if you’d like to be the first to know the date!