Prep the ingredients: Preheat the oven to 425 degrees. Remove the ground beef from the refrigerator, bringing to room temperature. Halve, peel, and thinly slice all of the red onion. Mince or grate the garlic. Cut the cauliflower into bite-sized florets.

Roast the cauliflower: In a medium bowl, toss the cauliflower florets with the panko, 4 teaspoons olive oil, and a pinch of salt and pepper. Place the florets on a baking sheet and roast for about 25 minutes, until golden brown.

Caramelize the onions: Heat a large drizzle of oil in a medium pan over medium heat. Add the sliced onions and cook, tossing, for 4-5 minutes until softened. Add the balsamic vinegar and cook, tossing over low heat for about 10 minutes, until slightly caramelized. Season the onions with salt and pepper. Set the onions aside and wipe the pan clean.

Form and season the burgers: Meanwhile, form the ground beef into four equal-sized patties. Season with the oregano, salt and pepper.

Cook the beef: Using the same pan, heat another large drizzle of oil over medium-high heat. Add the burger patties and cook for 2-5 minutes per side, until cooked to desired doneness.

Make the garlic aioli: While the burgers cook, combine in a small bowl, the mayonnaise, minced garlic (to taste, start with a little and go up from there!), and a pinch of salt and pepper. Split and place the buns in the oven for 3-5 minutes to toast.

Finish and plate: Remove the buns from the oven. Spread with the garlic aioli and top with a burger and the caramelized onions. Serve the crispy cauliflower on the side and enjoy!