• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and mince scallions. Cut potatoes into 1/2-inch-thick wedges. • In a small bowl, combine blue cheese dressing, sour cream, and a pinch of scallions to taste. Set aside.

• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• Meanwhile, in a large bowl, combine turkey*, Frank’s Seasoning Blend, remaining Fry Seasoning, remaining scallions, and a pinch of salt and pepper. • Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. TIP: Wet your hands before shaping patties to prevent sticking.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. TIP: If patties begin to brown too quickly, reduce heat to medium. • In the last 1-2 minutes of cooking, evenly top patties with cheddar; cover pan until cheese melts.

• While patties cook, halve and toast buns.

• Spread bottom buns with a bit of blue cheese sauce. Fill buns with patties, crispy fried onions, and as much hot sauce as you like. • Divide burgers and potato wedges between plates. Serve with remaining blue cheese sauce on the side for dipping. Ground Turkey is fully cooked when internal temperature reaches 165º.