• Cut potatoes into 1/2-inch wedges.
• Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

• Meanwhile, peel, then cut onion into 1/4-inch slices.
• Heat a medium non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 4-5 min.
• Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
• Remove from heat.

• Heat another large non-stick pan over medium heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry until patties are cooked through, 4-5 min per side.**
• Meanwhile, stir together ketchup and mayo in a small bowl. Set aside.

• Meanwhile, halve buns, then arrange on another parchment-lined baking sheet, cut-side up.
• Sprinkle cheese over buns.
• Toast in the top of the oven until buns are golden-brown and cheese is melted, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
• Spread some fry sauce over top buns.
• Stack pickles, Beyond Meat® patties and caramelized onions on bottom buns. Close with top buns.

• Divide Beyond Meat® patty melts and potato wedges between plates.
• Serve remaining fry sauce on the side for dipping.

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Save breadcrumbs and remaining garlic salt for another use. Cook and plate Beyond Meat® patties the same way the recipe instructs you to cook and plate the turkey patties. Disregard tip to reshape patties in the pan.