Goudalicious Beyond Burgers™ | paired with Potato Wedges and Creamy Mustard Aioli

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Quarter pickle lengthwise. Halve, peel, and thinly slice onion.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until golden brown and tender, 20-25 minutes.

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. (TIP: If onion begins to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.

Mince or grate 1 clove garlic (2 cloves for 4 servings). In a second small bowl, combine mayonnaise, sour cream, mustard, and minced garlic to taste. Season with salt and pepper. Halve buns; toast until golden.

Season patties all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. Top each patty with gouda. Reduce heat to medium; cover pan until cheese is melted, 1-2 minutes.

Spread bottom buns with half the ketchup and top buns with a thin layer of aioli. Fill buns with patties and as much onion jam as you like. Serve with potato wedges, pickle spears, and remaining aioli and ketchup on the side.