• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice mushrooms. Halve buns.

• Toss potatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. (You’ll use the rest of the Fry Seasoning later.) • Roast on top rack until browned and crisp, 20-25 minutes.

• While potatoes roast, in a small bowl, combine mayonnaise, sour cream, and mustard. Season with salt and pepper. Set aside.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, in a large bowl, combine turkey*, remaining Fry Seasoning, 3/4 tsp salt (11/2 tsp for 4 servings), and pepper. Form mixture into two patties, each slightly wider than a burger bun (four patties for 4). TIP: Wet hands first to prevent sticking. • Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. TIP: Lower heat if patties begin to brown too quickly. • In the last 1-2 minutes of cooking, evenly top each patty with mushrooms and a slice of Swiss cheese; cover pan to melt cheese.

• While patties cook, toast buns until golden. Spread bottom buns with as much Dijonnaise as you like. Top with patties and close with top buns. • Divide burgers and potato wedges between plates. Serve with any remaining Dijonnaise on the side.