• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice onion. Peel and mince or grate half the garlic (all for 4 servings). Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)

• 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. Swap in broccoli for potatoes; roast 12-15 minutes.

• 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 starts 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.

• 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.

• Halve buns and toast until golden. • Spread cut sides of buns with ketchup and garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potato wedges on the side.