Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower with panko, a large drizzle of oil, and a pinch of salt and pepper in a medium bowl. Transfer to a baking sheet and roast until golden brown, about 25 minutes. TIP: Don’t worry if a few crumbs fall off.

Halve, peel, and thinly slice onion. Mince or grate 1 clove garlic (save remaining clove for another use).

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes, tossing occasionally. Stir in 1 TBSP balsamic vinegar (we sent more) and reduce heat to low. Cook until very soft, about 10 minutes. Season with salt and pepper. Remove from pan and set aside.

Shape ground beef into two 1-inch-thick patties with your hands. Season with dried oregano, salt, and pepper. Carefully wipe out pan you cooked onions in with a paper towel, then heat a drizzle of oil in it over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

Combine 1 TBSP mayonnaise (we sent more) and garlic (to taste) in a small bowl. (TIP: Start with a pinch of garlic, then go up from there.) Season with salt and pepper. Split buns in half, place on a baking sheet, and toast in oven until golden brown, 3-5 minutes.

Spread garlic aioli on buns and top each with a burger and onion. Serve with crispy cauliflower on the side.