Barbecue Turkey Burgers

Toss potatoes on a baking sheet with a drizzle of oil. Season with salt, pepper, and 1½ tsp barbecue seasoning (we’ll use the rest in the next step). Roast in oven until tender and crisped, 20-25 minutes, flipping halfway through.

In a medium bowl, combine turkey with remaining barbecue seasoning and 1 tsp ketchup (save the rest for spreading on the buns). Season turkey mixture with salt and pepper (we used 1 tsp kosher salt). Shape into two ¾-inch-thick patties.

Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add patties and cook until no longer pink in center, 4-6 minutes per side. (TIP: Lower heat to medium and cover pan if patties are browned before meat cooks through.) Meanwhile, split buns in half and toast in oven or toaster until light golden, 2-3 minutes. Transfer patties to a plate to rest once done. Wipe out pan.

Melt 2 TBSP butter in pan used for patties over medium-high heat. Add scallion whites and cook, tossing, until just softened, 1-2 minutes. Pour in 2 TBSP water and bring to a simmer. Remove pan from heat and whisk in cheddar and sour cream until smooth and well-combined. Season with salt and pepper. TIP: If queso thickens before serving, warm over low heat, stirring constantly.