Bacon Buckaroo Burgers

• Meanwhile, melt 1 TBSP butter in a medium pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. TIP: Lower heat and add a splash of water if onion begins to burn. • Stir in half the BBQ sauce (save the rest for serving); cook until warmed through, 2-3 minutes. Turn off heat.

• While onion cooks, heat a large pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook patties). • Once bacon is cool enough to handle, finely chop half the slices.

• In a large bowl, combine beef*, minced onion, remaining Fry Seasoning, and salt (we used ½ tsp kosher salt). (Use 1 tsp kosher salt for 4 servings.) Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat pan with bacon fat over mediumhigh heat; add patties and cook until browned, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts and patties reach desired doneness.

• Once potatoes have roasted 20 minutes, remove from oven and evenly sprinkle with pepper jack and chopped bacon. Return to oven until cheese melts and potatoes are tender, 5-7 minutes more. • Meanwhile, toast buns until golden. Thinly slice pickle into rounds. Trim and thinly slice scallions.