• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and finely dice onion. Halve buns. Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and crisp, 20-25 minutes. Swap in broccoli for potatoes; roast 15-18 minutes.

• Meanwhile, in a small bowl, combine vinegar, 1 TBSP onion (2 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt. • In a separate small bowl, combine ketchup, sour cream, mustard, 1 tsp sugar (2 tsp for 4), and 1/4 tsp garlic powder (1/2 tsp for 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.

• While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with 3/4 tsp garlic powder (11/2 tsp for 4), salt, and pepper. • Once onion is transferred to a plate, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top patties with cheddar; cover pan to melt cheese.

• While cheese melts, toast buns until golden brown. • Stir pickled onion (draining first) into bowl with special sauce. • Fill toasted buns with patties, griddled onion, and special sauce. Divide burgers between plates; serve with potato wedges and any remaining sauce on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160º.