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.

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.

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.