In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, salt, and pepper to create the spice mix.

Pat potato wedges dry and toss with 1 tablespoon of olive oil and half of the spice mix. Spread on a baking sheet and bake in a preheated oven at 200°C (390°F) for 30–40 minutes, or air fry at 200°C for 20 minutes, shaking halfway through, until crispy and golden.

Heat the remaining olive oil in a skillet over high heat. Add ground beef, break it apart, and cook until browned. Add the remaining spice mix and cook until the liquid evaporates and meat darkens in color.

In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, garlic powder, and smoked paprika to make the burger sauce. Adjust to taste.

To assemble, divide the crispy potatoes into bowls. Top with shredded lettuce, seasoned beef, cheese, and pickle slices. Drizzle generously with burger sauce. Serve immediately.