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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and slice onion into ½-inch-thick rounds; separate into rings. (TIP: It’s okay if the rings break apart!) Thinly slice pickle into rounds. Halve lemon. In a small bowl, combine sour cream, ketchup, mustard, half the garlic powder (use all for 4 servings), and 1 tsp sugar (2 tsp for 4). Halve and toast buns.