Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry produce.• Halve, peel, and thinly slice onion;mince a few slices until you have2 TBSP (4 TBSP for 4 servings). Cutpotatoes into ½-inch-thick wedges.Halve buns.• In a small bowl, combine mayonnaisewith chipotle powder to taste (startwith a pinch, then taste and add morefrom there if desired). Season with saltand pepper; set aside.

Step 2

• Melt 1 TBSP butter in a large pan overmedium heat. Add sliced onionand season with salt. Cook, stirringoccasionally, until softened and lightlybrowned, 10-15 minutes. TIP: Lowerheat and add a splash of water ifonion begins to brown too quickly.• Stir in half the BBQ sauce (you’ll usethe rest later); cook until sauce iswarmed through, 1-2 minutes more.• Turn off heat; transfer to a mediumbowl. Wash out pan.

Step 3

• While onion cooks, toss potatoes on abaking sheet with a large drizzle of oil,half the Fry Seasoning (you’ll use therest later), salt, and pepper.• Roast on top rack until browned andtender, 20-25 minutes.

Step 4

• While potatoes roast, in a large bowl,combine pork*, minced onion,remaining Fry Seasoning, salt(we used ½ tsp; 1 tsp for 4 servings),and pepper.• Form into two patties (four pattiesfor 4), each slightly wider than aburger bun.

Step 5

• Heat a drizzle of oil in pan used foronion over medium-high heat. Addpatties and cook until browned andcooked through, 4-7 minutes per side.• In the last 1-2 minutes of cooking, topeach patty with cheddar; cover panuntil cheese melts.• While patties cook, toast bunsuntil golden.

Step 6

• Spread bottom buns with remainingBBQ sauce. Spread top buns withchipotle aioli. Fill buns with pattiesand caramelized onion.• Divide burgers between plates andserve with potato wedges on the side.