• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.

• Meanwhile, peel and cut onion into 1⁄4-inch-thick rounds, keeping layers intact. Halve buns. 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 to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan. TIP: The onion slices won’t brown well if they’re not in a single layer. Cook in batches if necessary! Use pan used for bacon here.

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. (TIP: Don’t worry if your patties aren’t perfectly round—those irregular edges will turn deliciously crispy!) Season generously with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. (Careful! Oil may splatter.) • In the last 1-2 minutes of cooking, top patties with cheddar and cover pan to melt.

• While patties cook, toast buns until golden brown. Spread as much mustard as you like onto cut sides of buns.

• Fill buns with griddled onion, patties, and crispy fried onions. • Divide burgers between plates and serve with potato wedges on the side. Top patties with bacon. Ground Beef is fully cooked when internal temperature reaches 160°. Bacon is fully cooked when internal temperature reaches 145°.