• Cut potatoes into 1/2-inch pieces.
• Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

• Meanwhile, peel, then cut onion into 1/4-inch slices.
• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until softened slightly, 3-4 min.
• Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
• Remove the pan from heat.
• Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add Beyond Meat® patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook Beyond Meat® patties in 2 batches if needed.)

• Meanwhile, finely chop pickles, reserving pickle juice.
• Roughly chop parsley.
• Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.)
• When potatoes are fork-tender, drain and return them to the same pot, off heat.
• Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

• Halve buns, then arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
• Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
• Spread tangy sauce on top buns.
• Stack Beyond Meat® patties and caramelized onions on bottom buns. Close with top buns.
• Divide burgers and potato salad between plates.

If you've opted to get Beyond Meat®, skip the instructions to form the patties. Save panko and half the Dijon for another use. Cook and plate Beyond Meat® patties the same way the recipe instructs you to cook and plate the beef patties.