Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Grate 1 clove garlic (2 cloves for 4). Halve buns.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, and a big pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.

Meanwhile, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium heat. Add sliced onion, 1/4 tsp sugar (1/2 tsp for 4), and salt. Cook, stirring, until browned and softened, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Stir in a squeeze of lime juice and sriracha to taste.

While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, 1/2 tsp sugar (1 tsp for 4 servings), remaining paprika, and salt. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 4-6 minutes per side. In the last 2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.

Toast buns until golden. (TIP: For a deeper flavor, toast in pan used for patties over medium heat.) In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, lime zest to taste, and a pinch of remaining grated garlic to taste. Season with salt and pepper.

Spread as much sauce as you like onto bottom buns, then fill with patties and sriracha onion. Divide burgers and potatoes between plates. Serve with any remaining sauce and lime wedges on the side.