Halve potatoes lengthwise.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and half the garlic salt (reserve remaining for burgers).

Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.

While potatoes roast, prepare ingredients.

Halve and peel onion. Slice halves into thin strips.

Combine ground beef and remaining garlic salt in a mixing bowl and form into two patties, 5" in diameter.

Place 2 tsp. olive oil in a medium non-stick pan over medium heat.

Add onion and a pinch of salt and pepper to hot pan and stir occasionally until browned, 10-13 minutes.

If pan becomes dry, add water 1 Tbsp. at a time.

Remove from burner.

While onion cooks, cook patties.

Place a large non-stick pan over medium-high heat and spray with cooking spray. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Top with cheese. Cover, and cook until melted, 1-2 minutes.

Transfer patties to a plate. Wipe pan clean and reserve.

Return pan used to cook burgers to low heat. Add buns, cut side down, to hot, dry pan and cook until lightly toasted, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with mayochup, patty, tomatoes, and top bun. Serve garlic aioli on side for dipping potatoes. Bon appétit!