Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes. Cut them into thick wedges to form steak fries.

In a mixing bowl, toss the potato wedges with olive oil, salt, pepper, and paprika if using. Spread the fries in a single layer on a baking sheet.

Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well until smooth. Adjust seasoning to taste and set aside.

Heat a large skillet or griddle over medium-high heat and add vegetable oil. Divide the ground beef into four equal portions and shape them into loose balls. Season with salt and pepper.

Place the beef balls onto the hot skillet and use a spatula to smash them down into thin patties. Cook for about 3-4 minutes on one side until browned.

Flip the patties and place a slice of cheese on each. Cook for an additional 2-3 minutes until the cheese is melted and the burgers are cooked to your desired doneness.

Toast the hamburger buns in the same skillet for 1-2 minutes until golden. On the bottom half of each bun, layer lettuce, a cooked burger patty with melted cheese, tomato slices, pickles, and sliced onions. Drizzle with house special sauce and top with the other half of the bun.

Place the burgers on a platter alongside the steak fries. Serve with extra house special sauce for dipping.