Jalapeño Popper Burgers

Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, a big pinch of salt, and half the Fry Seasoning. Roast, tossing halfway through, until browned at edges and tender, 20-25 minutes. Meanwhile, halve shallot. Peel and finely chop one half (use the other as you like).

Place cream cheese in a small microwave-safe bowl. Microwave on high until soft, about 15 seconds. Stir in cheddar. In a large bowl, gently mix together beef, shallot, remaining Fry Seasoning, and a pinch of salt and pepper.

Shape beef mixture into four thin patties, each about as wide as the buns. Place 1 heaping TBSP cheese mixture in the center of two patties. Press down on cheese a little to flatten but do not spread. Place remaining two patties on top and seal edges to close completely. Heat a drizzle of oil in a large pan over medium-high heat. Add stuffed patties and cook to desired doneness, 4-6 minutes per side. (It’s OK if some of the cheese mixture drips out.)

While patties cook, grate 1 clove garlic (we sent more). In another small bowl, stir together mayonnaise and a pinch of garlic (use more to taste). Season with pepper. Split buns in half. (TIP: If you like, you can toast the buns cut sides down in the beef drippings in the pan used for the patties.) Thinly slice tomato.