Bacon Buckaroo Burgers | with BBQ Caramelized Onions and Cheesy Loaded Potato Rounds

Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve buns. Cut potatoes into ¼-inchthick rounds. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Arrange in a single, overlapping layer. Roast on top rack until lightly browned, about 20 minutes.

Meanwhile, melt 1 TBSP butter in a medium pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and beginning to brown, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion begins to burn.) Stir in half the BBQ sauce; cook until warmed through, 1-2 minutes. Turn off heat.

While onion cooks, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if necessary, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use this to cook burgers). Once bacon is cool enough to handle, finely chop half the slices.

In a large bowl, combine beef, minced onion, remaining Fry Seasoning, and ½ tsp salt (1 tsp for 4 servings). Shape mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat pan with bacon fat over medium-high heat; add patties and cook until browned, 3-5 minutes per side. Top patties with gouda. Cover pan until cheese melts and patties reach desired doneness, 1-2 minutes more.

Once potatoes have roasted 20 minutes, remove from oven and evenly sprinkle with Pepper Jack and chopped bacon. Return to oven until cheese is melted and potatoes are tender, 5-7 minutes. Meanwhile, toast buns until golden. Slice pickle into thin rounds. Trim and thinly slice scallions.

Spread inside of buns with remaining BBQ sauce. Fill buns with patties, caramelized onion, bacon strips, and sliced pickle (you may have extra—serve on the side). Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions.