Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and half the Fry Seasoning (you’ll use the rest later). Roast on top rack until golden brown and crispy, 20-25 minutes.

Meanwhile, peel onion and cut into 1/2-inch-thick rounds. Slice tomato into 1/4-inch-thick rounds. Halve lime. Halve buns.

Place onion on one side of a second baking sheet; drizzle with olive oil and season with salt and pepper. Roast on middle rack for 10 minutes, then remove sheet from oven. Place bacon on empty side; sprinkle with brown sugar, pepper, and a pinch of chipotle powder. Return to oven until bacon is caramelized and onion is lightly charred, 12-15 minutes. TIP: Keep an eye on the bacon—thinner pieces will cook more quickly and thicker pieces may take a bit longer.

In a small bowl, combine mayonnaise, ketchup, and half the mustard seeds (you’ll use the rest later). Season with salt and pepper. Stir in a pinch of remaining chipotle powder to taste.

Heat a large drizzle of oil in a large pan over medium-high heat. In a medium bowl, mix beef with remaining mustard seeds and Fry Seasoning. Form into patties; season generously with salt and pepper. Add patties to pan and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with pepper jack; cover pan until cheese melts.

Toast buns until golden brown, 3-5 minutes. Spread with a layer of sauce, then fill with patties, as much tomato and onion as you like, and bacon. In a large bowl, toss together mixed greens, pepitas, and any remaining tomato and onion with a drizzle of olive oil and lime juice to taste. Season with salt and pepper. Divide burgers, salad, and potatoes between plates. Serve with remaining sauce on the side for dipping.