Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice cucumber 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 (whole onion for 4 servings).

Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, 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, vinegar, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), and as much sliced onion as you like. Season with a big pinch of salt and pepper.

Set aside to pickle.

In a small bowl, combine mayonnaise and half the Szechuan paste.

Set aside until ready to serve.

In a second medium bowl, combine pork*, remaining cilantro, remaining Szechuan paste, and 1 tsp sugar (2 tsp for 4 servings). 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.

Halve and toast buns.

Spread as much Szechuan mayo as you like onto cut sides of bottom buns. Fill buns with patties and as much pickled veggie slaw as you like.

Divide burgers and potato wedges between plates. Serve with any remaining pickled veggie slaw on the side and with any remaining Szechuan mayo for dipping.