Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Roughly chop cilantro.

Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crisp, 20-25 minutes.

While potatoes roast, heat a large drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.

Stir in 1 tsp sugar and ¼ cup water (2 tsp sugar and ½ cup water for 4); cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer to a medium bowl. Wipe out pan.

While onion cooks, in a small bowl, combine romesco sauce and cream cheese.

In a separate small bowl, combine marinara, half the Savory Paprika Blend, and 1 TBSP water (2 TBSP for 4 servings).

In a third small bowl, combine mayonnaise, half the garlic powder, 1 tsp water (2 tsp for 4), and a pinch of salt.

In a large bowl, combine turkey*, remaining Savory Paprika Blend, remaining garlic powder, salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.

Heat a drizzle of oil in pan used for onion over medium-high heat. Cook patties until cooked through, 3-5 minutes per side.

Halve and toast buns.

Spread cut sides of buns with romesco spread. Fill with patties and caramelized onion.

Divide burgers and potato wedges between plates. Top potatoes with marinara sauce, garlic mayo, and cilantro. Serve.