Griddled Onion Cheeseburgers

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Halve buns. Thinly slice tomato into rounds.

Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Roast on top rack until browned and crisp, 20-25 minutes.

Meanwhile, in a small bowl, combine vinegar, 1 TBSP onion, 1 tsp sugar (2 TBSP onion and 2 tsp sugar for 4 servings), and a pinch of salt.In a separate small bowl, combine ketchup, sour cream, mustard, remaining garlic powder, and 1 tsp sugar (2 tsp for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.

While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper.Once onion is transferred to a plate, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan to melt cheese.

While cheese melts, toast buns until golden brown.Stir pickled onion (draining first) into bowl with special sauce.Fill toasted buns with patties, griddled onion, tomato, and special sauce. Divide burgers between plates; serve with potato wedges and any remaining sauce on the side for dipping.