Juicy Lucy Burger

Meanwhile, halve, peel, and thinly slice onion. Dice tomato. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper. Stir in tomato, 1 tsp sugar (2 tsp for 4 servings), and 1 TBSP vinegar (2 TBSP for 4—you’ll have some left over). Cook, stirring, until soft and jammy, 4-5 minutes. Season with salt and pepper. Turn off heat; remove jam from pan and set aside. Wipe out pan.

In a medium bowl, combine beef and remaining Fry Seasoning. Divide mixture in half and form into two wide, roughly ½-inch-thick rounds (four rounds for 4 servings). Divide cheddar between the centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-6 minutes per side.

While patties cook, halve buns; toast until golden brown. Once garlic is roasted, remove from foil and mash with a fork until smooth. In a small bowl, combine mayonnaise, sour cream, and roasted garlic. Season with salt and pepper.