Nacho Beef Burgers

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Roast on top rack until lightly golden and almost tender, 15 minutes (you’ll add the jalapeño then).

• Meanwhile, combine cream sauce base and stock concentrate in a medium microwave-safe bowl. Microwave until steaming, 1 minute. • Whisk in cheddar and Monterey Jack until smooth and slightly thickened. Season with salt and pepper. Microwave 30 seconds more, then stir to combine.

• Once potatoes have roasted 15 minutes, remove baking sheet from oven. Add sliced jalapeño to sheet next to potatoes. • Return to top rack until veggies are tender, 5-10 minutes more.

• In a second medium bowl, combine pork* with remaining Fry Seasoning. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • Meanwhile, halve buns; toast until golden. Spread cut sides with 1 TBSP butter (2 TBSP for 4).

Swap in beef for pork. Cook to desired doneness, 3-5 minutes per side.