Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onions. Mince a few slices until you have 1/4 cup. Zest 1 tsp zest from lime, then cut into quarters. Grate garlic. Split buns in half. Cut potatoes into 1/2-inchthick wedges.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (1 packet), and a large pinch of salt and pepper. Roast in oven until tender and browned, about 20 minutes.

Meanwhile, melt 3 TBSP butter in a medium pan over medium heat. Add sliced onions, 1/2 tsp sugar, and a pinch of salt. Cook, tossing occasionally, until softened and beginning to brown, 10-15 minutes. (TIP: Lower heat and add a splash of water if onions start to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.

While sliced onions cook, in a large bowl, mix pork, minced onions, half the garlic, remaining paprika, 1 tsp sugar, and a few big pinches of salt. Shape mixture into four patties slightly wider than the buns. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook 7 minutes on one side. Flip and cook 4 minutes more on other side, then top each with a slice of gouda. Cook until patties reach desired doneness.

Remove patties from pan and set aside. Working in batches, add buns cut sides down to same pan over medium heat (only add as many as will fit at one time). Toast until golden, about 1 minute. In a small bowl, mix mayonnaise, sour cream, lime zest, a squeeze of lime juice, and a pinch of remaining garlic (use more to taste). Season with salt and pepper.

Spread as much of the sauce as you like onto bottom halves of buns, then fill buns with patties and sriracha onions. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.