Preheat the oven to 475. Slice the potatoes in to half inch thick wedges. Toss with olive oil, salt, and pepper. Be sure the skin side is down on a baking sheet. Roast for 25 minutes or until golden brown.
Heat some olive oil over medium heat until hot. Add the garlic, red onion, lemongrass, and ginger to the pan. Cook, stirring frequently until lightly browned and fragrant. Remove from heat and place in a medium mixing bowl. I recommend placing the bowl in the fridge or freezer to cool it down enough to handle. Wipe out the pan and return to heat.
Turn the stove down to low, medium heat and add olive oil until hot. Meanwhile once the contents of the bowl are cool to handle. Add the ground chicken, lemon zest, 1/2 the cilantro, sesame oil, 1/2 the sriracha, soy sauce, breadcrumbs, and season with salt and pepper. Form them into patties appropriately sized for the buns. Add to the pan and cook about 5 minutes per side.
While the burgers cook and the potatoes roast mix together the hoisin, mayo and remaining sriracha , then season with salt and pepper. Set the burgers aside and add the buns into the pan to toast them. Once toasted assemble the burgers with the spicy hoisin sauce on top then cilantro, tomato, and the burger. Serve the potatoes on the side.