Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Thinly slice pickle into rounds.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

In a small bowl, combine mayonnaise, mustard, and 1/2 tsp sugar (1 tsp for 4 servings). Season with salt and pepper.

In a medium bowl, combine pork, cumin, and remaining Fry Seasoning. Season generously with salt (we used 3/4 tsp; use 11/2 tsp for 4 servings) and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.

Heat a large drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. One minute before they’re done, top each patty with cheese; cover to melt cheese and allow patties to finish cooking.

Halve buns. Place 1 TBSP butter (2 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, about 30 seconds. Toast buns until golden brown, then brush with melted butter. Fill each with a patty, pickle slices, and sauce. Serve with potato wedges on the side.