Beef & Mushroom Ranch Burgers with Bacon

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• While mushrooms cook, toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (you’ll use the rest later), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Heat pan used for mushrooms over medium-high heat. Add bacon*; 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 it to cook the patties in step 6).

• While bacon cooks, in a small bowl, combine mayonnaise and ranch dressing. Taste and season with salt and pepper if desired. • Halve buns. Toast directly on middle rack, cut sides up, until golden, 2-3 minutes.

• Transfer mushrooms to a cutting board; finely chop. • In a medium bowl, gently combine beef*, chopped mushrooms, half the Parmesan, remaining Ranch Spice, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in pan with bacon fat over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover and cook until cheese melts and patties reach desired doneness.