Fontina Pork Burgers

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion and cut crosswise into 1-inch-thick rounds, keeping the layers intact. Halve the buns. Grate the fontina on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine 1 teaspoon of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the potatoes to be. Stir to combine. In a bowl, whisk together the mayonnaise and half the vinegar (you will have extra); season with salt and pepper. 

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired.  

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Cook 4 to 6 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter). Evenly top the patties with the grated fontina. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the onion rounds are charred and softened and the patties are browned and heated through. Transfer to a work surface. Wipe out the pan.

Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. 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. Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!