Gouda Pork Burgers

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (you’ll use the rest later), and a big pinch of salt and pepper.

Roast on middle rack until browned and tender, 20-25 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: If onion starts to burn, lower heat and add a splash of water.

Stir in a squeeze of lime juice and Sriracha to taste.

While onion cooks, in a large bowl, combine pork*, minced onion, half the garlic, remaining paprika, ½ tsp sugar (1 tsp for 4 servings), and salt. Form into two patties (four for 4), each slightly wider than a burger bun.

Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.

Toast buns until golden. TIP: For a deeper flavor, toast in pan used for patties over medium heat.

While buns toast, in a small bowl, combine mayonnaise, sour cream, and a squeeze of lime juice. Stir in as much lime zest and remaining garlic as you like. Season with salt and pepper.