Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.

In a small bowl, combine mayonnaise with Sriracha to taste. Set aside until ready to serve.

Toss potatoes on a baking sheet with a large drizzle of oil, curry powder, a big pinch of salt, and pepper. Spread out in a single layer. (For 4 servings, divide potatoes between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

Roast on top rack until golden brown, 20-25 minutes, tossing halfway through.

In a second small microwave-safe bowl, combine vinegar, 3 TBSP water, 2 tsp sugar, and a pinch of salt (6 TBSP water and 4 tsp sugar for 4 servings). Stir in cabbage and carrot mix; cover with plastic wrap and microwave for 1 minute.

In a large bowl, combine beef*, stock concentrate, a pinch of salt, and pepper.

Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun.

Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

While patties cook, halve buns and toast until golden.

Fill buns with patties. Drizzle with satay sauce; top with pickled veggies (draining first) and cucumber ribbons.

Divide burgers between plates and serve with potato wedges and Sriracha mayo on the side for dipping.