Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Dice tomato.

In a small bowl, combine mayonnaise, sour cream, and a pinch of paprika (you’ll use the rest later). Season with salt and pepper; set aside.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and crispy, 20-25 minutes.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned, 8-10 minutes.

Add tomato, stock concentrate, remaining paprika, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water (4 TBSP for 4). Cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper.

Turn off heat; transfer to a second small bowl. Wash out pan.

Use pan used for bacon here.

While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

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

Meanwhile, halve buns. Toast until golden brown.

Spread bottom buns with a bit of sauce. Fill buns with patties and tomato onion jam.

Divide burgers between plates. Serve with potato wedges on the side and remaining sauce for dipping.

Fill buns with patties, bacon, and tomato onion jam.