Smoked Gouda Pork Burgers

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, and a large pinch of salt and pepper. Roast in oven until tender and browned, about 20 minutes.

Meanwhile, melt 2 TBSP butter in a medium pan over medium heat. Add sliced onion, ¼ tsp sugar, and a pinch of salt. Cook, tossing occasionally, until softened and beginning to brown, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.

While sliced onion cooks, in a large bowl, mix pork, minced onion, half the grated garlic, remaining paprika, ½ tsp sugar, and a few big pinches of salt. Shape into two patties slightly wider than the buns. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook 7 minutes on one side. Flip and cook 4 minutes more on other side, then top each with a slice of gouda. Cook until patties reach desired doneness.

Remove patties from pan and set aside. Add buns cut sides down to same pan over medium heat. (TIP: Work in batches if not all will fit.) Toast until golden, about 1 minute. In a small bowl, mix lime zest, a squeeze of lime juice, mayonnaise, sour cream, and a pinch of remaining garlic (use more to taste). Season with salt and pepper.