Directions

1. 1

   In a medium saucepan, combine the potato chunks and hearts of palm pieces. Cover with water by at least 2 inches and add a pinch of kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until the potato pieces are tender and easily pierced with a fork, about 5 to 8 minutes. Drain well in a colander and return the contents to the saucepan. Place the pan over low heat and shake occasionally until the mixture looks dry and no excess moisture remains, about 1 to 2 minutes. Remove from heat and let cool until comfortable to handle.

2. 2

   Transfer the cooled potato chunks to a medium bowl and mash thoroughly with a potato masher or fork until mostly smooth. Shred the hearts of palm into thin strands by hand and add to the bowl. Hold the nori sheet over a gas flame or electric burner for just a few seconds on each side to toast and crisp it, then crumble directly into the bowl. Add the 1/2 cup panko, mayonnaise, lemon zest, garlic powder, onion powder, paprika, 3/4 teaspoon salt, and several grinds of black pepper. Mix all ingredients together until well combined and uniform.

3. 3

   Divide the potato and hearts of palm mixture into four equal portions and shape each into a 4-inch patty, either round or square in shape. Beat the egg in a shallow bowl. Pour the remaining 3/4 cup panko into another shallow bowl. Working with one patty at a time, dip into the beaten egg to coat both sides, letting excess drip away, then place in the panko bowl and press gently to coat all sides thoroughly. Transfer breaded patties to a plate. At this point, you may cook them immediately or cover and refrigerate up to overnight before frying.

4. 4

   Pour 1/4 inch of vegetable oil into a large skillet and heat over medium heat. To test if the oil is ready, drop a small piece of panko into it—it should sizzle immediately and brown within a few seconds. Carefully place the four patties in the hot oil and fry until the bottom is golden brown and crispy, about 2 to 3 minutes. Using a thin spatula, flip each patty carefully and cook the second side until also golden brown and crispy, another 2 to 3 minutes. Transfer the finished patties to a paper towel–lined plate to drain. Place one slice of American cheese on top of each hot patty and let it melt for a minute.

5. 5

   Spread tartar sauce on both the top and bottom of each toasted sesame bun. Place a small handful of fresh lettuce on the bottom bun of each sandwich, then carefully place one cheese-topped patty on the lettuce. Cover with the top bun. Serve the sandwiches immediately with potato chips on the side.