Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven until golden-brown, 22-24 min. Sprinkle Parmesan over potatoes and continue to roast until cheese melts, 2-3 min.

While potatoes roast, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium, add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Remove pan from heat, then stir in vinegar until coated, 1 min. Transfer onions to a plate. Set aside. Carefully wipe the pan clean.

Add beef, Italian Breadcrumbs, half the Italian Seasoning and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form into four 4-inch wide patties (eight patties for 4 ppl). Heat the same pan over medium heat. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side. Transfer to a plate and cover to keep warm. (TIP: Don't overcrowd the pan; cook the patties in two batches!)

While patties cook, stir together mayo and remaining Italian Seasoning in a small bowl. Season with pepper, then stir to combine.

Halve buns. Add bun halves directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

Spread some of the Italian mayo onto bottom buns, then top with spring mix, patties and caramelized onions. Finish with top buns. Divide burgers and Parmesan wedges between plates. Serve remaining Italian mayo on the side, for dipping.