Cheeseburgers with Crispy Zucchini Fries

• In a medium bowl, whisk together tempura batter mix, half the Fry Seasoning, 1⁄4 cup water (1⁄2 cup for 4 servings), a pinch of salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4), and pepper. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• In a shallow dish, combine panko, salt, and pepper. • To bowl with batter, add zucchini; stir to coat. • Gently press coated zucchini (shaking off excess batter) into seasoned panko to coat on all sides.

• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated zucchini. (TIP: Don’t overcrowd the pan! You will need to work in batches.) Cook until zucchini is golden brown and crisp, 2-3 minutes per side. TIP: If zucchini spears brown too quickly, reduce heat to medium; adjust heat as needed between batches! • Using a slotted spoon, transfer to a paper-towel-lined plate; season with salt and pepper. • Air Fryer Alternative: Place coated zucchini in a parchment-lined air fryer basket. Spray lightly with nonstick cooking spray. Air-fry at 400 degrees until crisped and golden brown, flipping halfway through, 7-9 minutes. Season with salt and pepper.

• While zucchini fries cook, in a large bowl, combine beef, remaining Fry Seasoning, a big pinch of salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a second large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with cheddar; cover pan until cheese melts.

• While burgers cook, halve and toast buns. • In a small bowl, combine ketchup, mayonnaise, garlic powder, a pinch of salt, and pepper.