24 oz potatoes

2 cloves garlic

2x onion

2 tbsp fry seasoning

20oz ground beef

4 slices swiss cheese

8 tbsp mayonnaise

2 tsp spicy horseradish paste

4x potato buns

oven rack to top position, preheat to 425F. wash and dry produce.

cut potatoes into 1/2 inch thick wedges. Peel garlic and place in the center of a smlal piece of foil; drizzle with oil and season with salt. Cinch into a packet. Halve, peel, and thinly slice onion.

toss potatoes on a baking sheet with a drizzle of oil, half the fry seasoning, salt, and pepper. place garlic foil packet on same sheet.

roast on top rack until potatoes are browned and crispy and garlic is softened, 20-25 mintues for potatoes and 15-20 minutes for garlic.

Meanwhile, 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 2 tsp sugar and a splash of water. Cook until union is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

turn off heat, transfer to a medium bowl, wipe out pan.

while onion cooks, in a large bowl, combine beef, remaining fry seasoning, salt, and pepper.

form into 4 patties, 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.

in the last 1-2 minutes of cooking, top patties with Swiss Cheese, cover pan to melt cheese.

while patties cook, carefully unwrap foil packet; mash roasted garlic with a fork or finely chop.

in a small bowl, combine mayonnaise, roasted garlic, and horseradish paste. Season with salt and pepper.

halve and toast buns.

spread bottom buns with aioli. Fill buns with patties and caramelized onion.

divide burgers and potato wedges between plates. Serve any remaining aioli on the side.