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 until browned and tender, about 20 minutes.

Meanwhile, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium heat. Add sliced onion, ¼ tsp sugar (½ tsp for 4), and salt. Cook, stirring, until browned and softened, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Stir in a squeeze of lime juice and as much sriracha as you like.

While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, ½ tsp sugar (1 tsp for 4 servings), remaining paprika, and salt. Form into two patties (four for 4), each slightly wider than a bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties; cook until browned on first side, 7 minutes. Flip and cook 4 minutes, then top with cheese. Cook until cheese is melted and patties are cooked through, about 3 minutes more. Remove from pan and set aside.

Toast buns until golden. (TIP: For a deeper flavor, toast in pan used for patties over medium heat.) In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, lime zest to taste, and a pinch of remaining grated garlic. Season with salt and pepper.