• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

• Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Thinly slice tomato; season with salt and pepper. Trim and discard root end from lettuce; thinly slice leaves.

• Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, a big pinch of salt, and pepper. Roast on top rack until golden brown, 20-25 minutes.

Cut potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, a big pinch of salt and pepper. Spread out across sheet in a single layer. Roast on top rack until golden brown, 20-25 minutes.

• While potatoes roast, heat a large drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 tsp sugar (2 tsp for 4 servings) and a splash of water. Cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

• Turn off heat; transfer to a medium bowl. Wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer to a medium bowl. Wipe out pan.

• Meanwhile, in a large bowl, combine beef*, half the blue cheese, remaining garlic powder, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.

• Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

• Halve and toast buns.

• Spread cut sides of bottom buns with as much mayonnaise as you like. Fill buns with patties, caramelized onion, remaining blue cheese, tomato, and lettuce.

• Divide burgers and potato wedges between plates and serve. TIP: If you have ketchup on hand, serve some on the side for dipping.