• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 5.) Wash and dry produce. • Halve, peel, and slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Place sliced onion in the center of a large piece of foil; drizzle with oil and season with 1⁄4 tsp sugar (1⁄2 tsp for 4), salt, and pepper. Cinch into a packet. Quarter lemon. Mince pickle until you have 1 tsp (2 tsp for 4). Thinly slice tomato into rounds. Halve buns. • PAN ALTERNATIVE: Skip the foil packet instructions. (You’ll cook the sliced onion in step 5.)

• In a small bowl, combine Fry Seasoning, half the celery salt (you’ll use the rest later), 2 TBSP olive oil (4 TBSP for 4 servings), and juice from one lemon wedge (two wedges for 4). Set aside until ready to use in step 4.

• In a medium bowl, combine honey Dijon dressing, ketchup, minced onion, minced pickle, juice from one lemon wedge (two wedges for 4 servings), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season with salt and pepper. • In a separate medium bowl, combine sour cream, 1 tsp sugar (2 tsp for 4), and juice from remaining lemon. Add red cabbage and carrot mix and toss to combine. Season with salt and pepper.

• Pat chicken dry with paper towels and season all over with salt and pepper; brush all over with marinade (discard any excess). • Form beef into two 1⁄2-inch-thick rounds (four rounds for 4 servings); season all over with salt and pepper. Divide Monterey Jack between centers of each round. Gently fold edges of meat around cheese, shaping and sealing to create cheese- stuffed patties, each slightly wider than a burger bun.

• Add onion packet, chicken, and patties to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Work in batches.) Grill onion, 10-12 minutes. Grill chicken until cooked through, 3-5 minutes per side (grills can vary); top with gouda in the last 1-2 minutes. Grill patties, 3-5 minutes per side. • Remove from heat; let rest for at least 5 minutes. • PAN ALTERNATIVE: Cook sliced onion with salt and pepper in a large oiled pan over medium-high heat, 6-8 minutes. Add 1⁄4 tsp sugar (1⁄2 tsp for 4 servings); cook 2-3 minutes more. Remove; wipe out pan. Cook chicken in oil, 3-5 minutes per side; top with gouda in the last 1-2 minutes. Remove; wipe out pan. Cook patties in oil, 3-5 minutes per side.

• Add buns to grill in a single layer, cut sides down. Grill until warmed through, 30-60 seconds per side. • In a second small bowl, combine mayonnaise and remaining celery salt. • PAN ALTERNATIVE: Heat same pan over medium heat. Add buns, cut sides down. Toast in burger drippings, 1-3 minutes per side.

• Place super sauce, umami mayo, tomato, sliced pickle, and sliced onion in separate serving bowls. • Fill buns with patties or chicken and as many toppings as you like. (TIP: You will have two sandwiches per person—save any extras for lunch tomorrow!) Serve with slaw on the side.