Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inchthick wedges. Halve, peel, and thinly slice onion. Trim root end from romaine, leaving bottom of lettuce intact; quarter lengthwise into wedges. Dice tomato. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender, 20-25 minutes.

Heat a large, dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop a few bacon slices until you have 2 TBSP (4 TBSP for 4 servings); set the rest aside.

Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1/4 cup water (1/3 cup for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.

In a large bowl, combine beef and Steak Spice; season with salt (we used 3/4 tsp; use 11/2 tsp for 4 servings) and pepper. Form into two patties (four for 4), each slightly wider than a bun. Heat a drizzle of oil in same pan over medium-high heat. Add patties; cook 3-5 minutes on first side. Flip, top with gouda, and cook to desired doneness, 3-5 minutes more.

While patties cook, in a second small bowl, combine mayonnaise and mustard. In another small bowl, combine sour cream and half the Ranch Seasoning (use all for 4 servings); add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper. Halve and toast buns.

Fill buns with patties, bacon slices, caramelized onion, and mayo mustard sauce; divide between plates. Serve with romaine wedges to the side; top with tomato, chopped bacon, and creamy herb dressing. Serve with potato wedges and remaining sauce for dipping.