1. Preheat oven to 425°F and line your baking sheet with parchment paper. Toss diced potatoes with olive oil, paprika, onion powder, salt, and pepper in a bowl. Spread in a single layer on the prepared sheet, making sure pieces don’t overlap. Roast for 40-45 minutes, flipping halfway through, until golden and crispy on the edges.

2. While potatoes roast, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 1-2 minutes until softened. Add ground beef, breaking it into small crumbles with your spatula. Season with salt, paprika, onion powder, garlic powder, and pepper. Cook for 6-7 minutes until beef is browned and cooked through.

3. Combine mayonnaise, chopped pickles, Dijon mustard, ketchup, paprika, onion powder, and garlic powder in a small bowl. Whisk everything together until smooth. Add water one tablespoon at a time, stirring between additions, until sauce reaches a pourable consistency.

4. Shred romaine lettuce into thin ribbons. Slice additional pickles if needed. Grate your cheese blend if using block cheese rather than pre-shredded.

5. Divide crispy potatoes among four serving bowls. Top each portion with seasoned ground beef while it’s still hot. Sprinkle generous amounts of shredded cheese over the beef so it melts slightly. Add shredded lettuce, sliced pickles, and any reserved diced onions. Drizzle burger sauce generously over everything and serve immediately.