• Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and set aside. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper.

• Toss potatoes on a baking sheet with a drizzle of oil, 1⁄2 tsp garlic powder (1 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, form beef* into two 1⁄2-inch- thick patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • 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 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Turn off heat; transfer to a plate. Wipe out pan.

• While patties cook, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. • Halve buns; spread garlic butter over cut sides.

• Place buns, cut sides down, in pan used for patties over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.

• In a second small bowl, combine ranch dressing, mayonnaise, and as much Sriracha as you like.

• Fill buns (cut sides facing out!) with patties, tomato, and as much spicy ranch as you like. • Divide burgers and potato wedges between plates. Serve with remaining spicy ranch on the side for dipping. Ground Meat is fully cooked when internal temperature reaches 160°.