Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Thinly slice jalapeño, then toss in a small bowl with vinegar, 1/2 tsp sugar, and a pinch of salt. Set aside.

Cut sweet potatoes into 1/2-inchthick wedges. Toss on a baking sheet with a drizzle of oil, a big pinch of salt, and half the Fry Seasoning (1 packet). Bake in oven until browned at edges and tender, 20-25 minutes, tossing halfway through. Meanwhile, halve, peel, and finely chop shallot.

Place cream cheese in a small microwave-safe bowl. Microwave on high until soft, about 15 seconds. Stir in cheddar and thoroughly combine. In a large bowl, gently mix together beef, shallot, remaining Fry Seasoning, and a pinch of salt and pepper.

Shape beef mixture into eight thin patties, each about as wide as the buns. Place 1 heaping TBSP cheese mixture in the center of four patties. Press down on cheese a little to flatten but do not spread. Place remaining four patties on top and seal edges to close completely. Heat a drizzle of oil in a large pan over medium-high heat. Add stuffed patties and cook to desired doneness, 4-6 minutes per side. TIP: It’s OK if some of the cheese mixture drips out.

While patties cook, grate garlic. In a third small bowl, stir together mayonnaise and a pinch of garlic (use more to taste). Season with pepper. Split buns in half. (TIP: If you like, you can toast the buns cut sides down in the beef drippings in the pan used for the patties.) Thinly slice tomato.

Spread bun bottoms with as much garlic mayo as you like. Fill buns with stuffed patties, tomato, and jalapeño (to taste). Divide burgers and sweet potatoes between plates. Serve with any remaining garlic mayo for dipping the sweet potatoes into.