Creamy Cheddar Cheeseburgers

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until crispy, 20-25 minutes. Meanwhile, in a medium bowl, combine beef, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two patties (four for 4), each slightly wider than a burger bun.

In a small bowl, combine ketchup, chopped pickle, half the sour cream, and up to half the minced onion to taste. Season with salt and pepper. In a separate small bowl, combine cheddar, mayonnaise, remaining sour cream, 1 tsp minced onion (2 tsp for 4 servings), and a pinch of chili to taste. Season with salt and pepper.

Heat a drizzle of oil in a large pan over high heat. Add onion slices in a single layer (try to keep rings intact but don’t worry if some fall apart); season with salt and pepper. Cook until lightly charred, 1-2 minutes per side. Transfer to a plate.

Heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with cheddar spread; cover pan until cheese has melted. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns. Carefully place buns cut sides up on top rack of oven until toasted, 3-5 minutes.