What, you think BBQ only comes from America? The idea of cooking meat on fire predates the Land of the Free and the Home of the Brave. (Probably predates civilization!) Now, the red, white, and blue did contribute BBQ sauce to the barbecue tradition, sweet and smoky. Here, we combine BBQ sauce with teriyaki for a tangy twosome and top the that with a Sriracha-mayo slaw that brings a slight note of heat. BBQ is universal, and flavors this good should be, too.
Cut potatoes into ½" wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Massage oil into potatoes.
Spread into a single layer. Roast in hot oven, 15 minutes.
Flip, and roast until browned and tender, 10-15 minutes.
While potatoes roast, make slaw and sauce.
Make the Slaw and Sauce
Combine slaw mix, mayonnaise, 1 tsp. olive oil, and Sriracha (to taste) in a mixing bowl. Set aside.
In another mixing bowl, combine teriyaki glaze and BBQ sauce. Set aside.
Make the Burgers
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Form ground beef into two patties, 4" in diameter. Season both sides with a pinch of salt and pepper.
Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove burgers to a plate and tent with foil.
Toast the Buns
Halve buns if necessary.
Place buns directly on oven rack in hot oven and bake until lightly toasted, 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, spreading sauce on bottom bun and topping with burger, slaw, and top bun. Bon appétit!