• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 1/2-inch-thick wedges. Peel and mince ginger.

• 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 pickle.

• 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.

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

• In a second medium bowl, combine beef*, ginger, ponzu, remaining cilantro, remaining garlic powder, 1 tsp sugar, and 1/4 tsp salt. (For 4 servings, use 2 tsp sugar and 1/2 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 to desired doneness, 3-5 minutes per side.

• While patties cook, halve and toast buns. TIP: For a deeper flavor, toast in pan used for patties over medium heat. • Spread as much chili 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 chili mayo as a dipper.