• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-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 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.