Ingredients

• 12 ounce Yukon Gold Potatoes
• 1 unit Persian Cucumber
• 3 ounce Carrot
• 1 unit Shallot
• 1 thumb Ginger
• ¼ ounce Cilantro
• 1 unit Lime
• 10 ounce Ground Pork
• 1 teaspoon Sriracha
• 2 tablespoon Mayonnaise
• 1 teaspoon Garlic Powder
• 18 ml Ponzu Sauce
• 2 unit Potato Buns
• Salt
• Pepper
• 2 teaspoon Sugar
• 4 teaspoon Vegetable Oil

Instructions

Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
• Trim and thinly slice cucumber crosswise into rounds. Trim, peel, and grate carrot on the largest holes of a box grater. Roughly chop cilantro. Halve lime. Halve, peel, and thinly slice shallot. Cut potatoes into ½-inch-thick wedges. Peel and mince ginger.

Make Slaw

• In a medium bowl, combine cucumber, carrot, half the cilantro, juice from half the lime, 1 tsp sugar, and as much shallot as you like. (For 4 servings, use juice from whole lime and 2 tsp sugar.) Season with a big pinch of salt and pepper. Set aside to marinate.

Roast Potatoes

• Toss potatoes on a baking sheet with half the garlic powder (you’ll use the rest later), a large drizzle of oil, salt, and pepper.
• Roast on top rack until golden brown and tender, 20-25 minutes.

Make Chili Mayo

• While potatoes roast, in a small bowl, combine mayonnaise with sriracha to taste.

Form & Cook Patties

• In a second medium bowl, combine pork*, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and ¼ tsp salt. (For 4 servings, use 2 tsp sugar and ½ tsp salt.)
• Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

Assemble Burgers & Serve

• While patties cook, halve and toast buns.
• Spread as much sriracha mayo as you like onto cut sides of top buns. Fill buns with patties and some pickled veggie slaw. Divide burgers between plates; serve with garlic potato wedges and remaining pickled veggie slaw on the side, with any remaining sriracha mayo as a dipper.

TIP: For a deeper flavor, toast in pan used for patties over medium heat.