Blackened Ginger Pork Burgers

Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger to get 2 teaspoons (you may have extra). Peel and finely chop the garlic. Halve the buns. In a bowl, combine the soy glaze and soy marinade. 

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mayonnaise, ketchup, kombu, and half the vinegar; drizzle with olive oil and season with salt and pepper. Stir to combine; season with salt and pepper to taste. 

While the potatoes cook, in a large bowl, combine the sliced cabbage, sugar, remaining vinegar, half the chopped ginger, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

While the slaw marinates, in a large bowl, combine the pork, chopped garlic, and remaining chopped ginger; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the patties and loosely cover with aluminum foil;  cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

To the pan of reserved fond, add the buns, cut side down. Cook on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, and sauce. Serve the potato salad and slaw on the side. Enjoy!