Melty Monterey Jack & Bacon Burgers

• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

While potatoes roast, heat a large dry pan 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. Once bacon is cool enough to handle, roughly chop. Wipe out pan.

• Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion begins to brown too quickly, add a splash of water. • Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wash out pan.

Use pan used for bacon here.

• In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more from there if desired). Season with salt and pepper.

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.