Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Cut potatoes into ½-inch-thick wedges. Halve buns.

In a small bowl, combine mayonnaise with chipotle powder to taste (start with a pinch, then taste and add more from there if desired). Season with salt and pepper; set aside.

Melt 1 TBSP butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

Stir in half the BBQ sauce (you’ll use the rest later); cook until sauce is warmed through, 1-2 minutes more.

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

While onion cooks, toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, in a large bowl, combine pork*, minced onion, remaining Fry Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form into two patties (four patties for 4), each slightly wider than a burger bun.

Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.

While patties cook, toast buns until golden.

Spread bottom buns with remaining BBQ sauce. Spread top buns with chipotle aioli. Fill buns with patties and caramelized onion.

Divide burgers between plates and serve with potato wedges on the side.