• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell pepper; remove stem and seeds. Cut potatoes into 1/2-inch-thick wedges. Halve, peel, and finely chop shallot. Peel and mince or grate ginger. Trim and thinly slice cucumber into rounds. Halve buns.

• Toss bell pepper on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. • Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, and a pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and bell peppers on middle rack.) • Roast on top rack, tossing potatoes halfway through, until bell pepper is softened and lightly charred and potatoes are golden brown and crispy, 23-25 minutes.

• Meanwhile, in a small bowl, combine mayonnaise, chili sauce, and 1 tsp shallot. Season with salt and pepper. • In a medium microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 60 seconds. (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.

• In a large bowl, combine turkey*, ginger, and 2 TBSP remaining shallot (4 TBSP for 4 servings). Season with salt (we used 1/2 tsp) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.

• Once veggies have roasted 10 minutes, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties; cook until browned and cooked through, 5-8 minutes per side. • Meanwhile, toast buns in oven (place directly on oven rack or use a baking sheet) until golden, 2-3 minutes.

• Fill buns with patties, pickles (draining first), bell pepper, and a bit of aioli. • Divide burgers between plates and serve with potatoes and remaining aioli on the side for dipping.