• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

• While potatoes cook, peel and mince or grate garlic. Thinly slice tomato into rounds. • In a small bowl, combine garlic and mayonnaise. Taste and season with salt and pepper if desired. Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan.

• Meanwhile, in a medium bowl, combine beef* and McCormick Grill Mates Brown Sugar Bourbon Seasoning. • Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun.

• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last minute of cooking, top patties with cheddar; cover pan to melt. Use pan used for bacon here.

• While patties cook, halve buns and toast until golden. • Spread cut sides of bottom buns with as much garlic aioli as you like. Spread a thin layer of ketchup onto cut sides of top buns. Fill with patties and tomato. Fill buns with patties, bacon, and tomato.

• Divide burgers and potato wedges between plates. Serve with any remaining garlic aioli on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°. Bacon is fully cooked when internal temperature reaches 145°.