Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan.

Transfer to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired.

Place ingredients and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the potatoes to be in a large bowl.

Toss to coat; arrange in an even layer, skin side down. Place in oven.

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper.

Place an oven rack in the center of the oven, then set temperature to 450°F.

Transfer to a work surface. Assemble the burgers using the toasted buns, balsamic mayo, cooked patties, and as much of the cooked onion rounds as you’d like.

Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned.

Add the patties and onion rounds in an even layer. Transfer to a work surface when done. Wipe out the pan.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high.

Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

In a bowl, combine the ingredients. Season with salt and pepper.

In a bowl, whisk together the mayonnaise and vinegar (you will have extra); season with salt and pepper.