Adjust rack to top position preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Dice tomato. Halve, peel, and thinly slice onion. 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; season with 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 to melt cheese. 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 potatoes on the side and remaining sauce for dipping.