• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Mince or grate garlic. Mince chives; place in a medium bowl. Zest and quarter lemon. • Slice tomato into rounds; place in a separate medium bowl with a drizzle of olive oil, salt, and pepper.

• Toss potatoes on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While potatoes roast, place almonds in a large, dry pan over medium-high heat. Toast, stirring often, until golden brown, 3-4 minutes. Transfer to a small bowl. • Return same pan to medium-high heat and add bacon*. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Turn off heat; reserve bacon fat. Wipe out pan.

• Meanwhile, add mayonnaise, garlic, and half the Italian Seasoning to bowl with chives; stir to combine. Add lemon zest and lemon juice to taste; season with salt and pepper. • In a large bowl, combine beef*, remaining Italian Seasoning, pepper, and 3/4 tsp salt. • Form mixture into two patties, each slightly wider than a burger bun. Season with salt and pepper. • 4 SERVINGS: Use 11/2 tsp salt. Form mixture into four patties.

• Heat a drizzle of oil (or reserved bacon fat) in pan used for bacon over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda. Cover pan to melt cheese.

• While patties cook, halve and toast buns. • Reserve a handful of mixed greens for topping burgers. Toss remaining mixed greens in a second large bowl with Caesar dressing, Parmesan, and toasted almonds; season with salt and pepper. • Spread a thin layer of aioli onto cut sides of toasted buns. Fill buns with patties, seasoned tomato, bacon, and reserved mixed greens. • Divide burgers between plates along with potato wedges and remaining aioli. Serve with salad and any remaining lemon wedges on the side.