Grilled Pork Burger with Shoestring Potatoes

Wash and peel potatoes, then slice into matchsticks (a mandolin slicer works best) or use spiralizer then chop spirals into sticks.

Place potato sticks in large bowl of ice water than soak for at least 20 minutes to remove as much of the excess starch as possible.

While potatoes are soaking, heat about two inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 350°F.

Dry potatoes with paper towels.

Working in batches, carefully add the potatoes to the oil and deep fry them for about 3-5 minutes, or until potato sticks turn golden brown. Be careful no to overcrowd the pot or the potatoes won't get crisp.

Transfer the fried potatoes to a paper towel-lined plate and season liberally with a sprinkling of salt.

Light grill.

In large mixing bowl, combine pork, soy sauce, sesame oil, garlic, ginger, seasoning salt and pepper, and mix together until well combined.

Divide into four equal portions and form burger patties.

Place patties on grill and cook over medium heat for approximately 6-7 minutes on each side. Both sides of the burger should be nicely browned and the burger cooked through.

Lightly toast inside of each bun on the grill.

Build your burgers by smearing a bit of the Sriracha mayo on the bottom bun, adding a layer of shredded lettuce, then placing a burger on the bun.

Top the burger with a slice of raw onion and a heap of shoestring potatoes.

Drizzle generously with additional Sriracha mayo and add the top half of the bun. Serve.