Ginger Lemongrass Chicken Burgers

Preheat the oven to 475°F.

Cut the potatoes lengthwise into 1-inch-wide wedges. Place the potatoes on a sheet pan. Arrange in a single, even layer, skin sides down, drizzle with olive oil and salt and pepper, and roast 20- 25 minutes, or until browned and tender.

While potatoes are baking, prep ingredients.

Peel and mince the garlic and ginger.

Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core.

Pick the cilantro leaves off the stems; discard the stems.

Core the tomato and cut into ¼-inch-thick rounds.

Halve the buns.

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan. While the aromatics cool, in a small bowl combine the mayonnaise and hoisin sauce, season with salt and pepper.

Add the ground chicken, sesame oil, soy sauce and as much of the hot sauce as you’d like to the bowl of aromatics, depending on how spicy you’d like the dish to be. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two equal patties. Transfer to a plate.

Heat a sauté pan on medium-high, and when hot, add 2 teaspoons of olive oil. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (fond) in the pan.

Add the buns to the pan of reserved fond. If the pan seems dry, add 1 teaspoon of olive oil. Toast on medium 30 seconds to 1 minute, or until lightly browned.

Spread a layer of the hoisin mayo onto the bottoms of the toasted buns. Place a cooked patty and as much of the tomato as you’d like on the bun bottoms season with salt and pepper. Top with the cilantro.

Serve with the roasted potato wedges and any remaining hoisin mayo on the side.