Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Core, deseed, and finely dice bell pepper. Halve, peel, and finely dice onion. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Place garlic foil packet on same sheet. Roast on top rack until potatoes are browned and crisp, 20-25 minutes. After 15 minutes, remove garlic from sheet.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until browned and softened, 10-12 minutes. Add vinegar, 2 TBSP water (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.

In a large bowl, combine beef, remaining Fry Seasoning, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add patties; cook until browned on first side, 3-5 minutes. Flip, top with a small amount of pepper relish, then sprinkle with mozzarella. Continue cooking until cheese melts and patties reach desired doneness, 3-5 minutes more. TIP: Cover pan to help melt cheese.

Meanwhile, halve and toast buns. Once garlic is done, carefully remove from foil and transfer to a cutting board. Mash with a fork until smooth. In a second small bowl, combine mashed garlic and mayonnaise. Season with salt and pepper.

Spread top buns with garlic aioli. Fill buns with patties and as much remaining pepper relish you like. Serve with potato wedges and any remaining pepper relish on the side.