• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. 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, peel, and thinly slice half the onion (use the rest as you like). Peel and mince ginger.

• 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 medium bowl, combine cucumber, carrot, half the cilantro, half the vinegar, 1 tsp sugar, and as much sliced onion as you like. (For 4 servings, use all the vinegar and 2 tsp sugar.) Season with a big pinch of salt and pepper. Set aside to pickle.

• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste.

• In a second medium bowl, combine pork*, 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 until browned and cooked through, 4-7 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 Sriracha mayo as you like onto cut sides of bottom 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. Serve with any remaining Sriracha mayo for dipping.