• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 18-20 minutes.

• While potatoes roast, halve, peel, and dice onion. Thinly slice pickle into rounds. Halve buns. • In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch, and 1 TBSP water. (For 4 servings, use all the cornstarch and 2 TBSP water.) Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. • Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).

• Add BBQ sauce mixture to pan. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.

• While filling cooks, toast buns until golden brown.

• Divide buns between plates; stuff with as much beef filling and sliced pickle as you like. Serve with potato rounds and any remaining sliced pickle on the side.