• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Halve jalapeño lengthwise, removing ribs and seeds for less heat, then mince. Trim and halve Brussels sprouts lengthwise. (Save potatoes for another use.)

• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • While potatoes roast, in a small bowl, combine dressing and mayonnaise. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency; season with salt and pepper to taste. Refrigerate ranch mayo until ready to serve. Swap in Brussels sprouts for potatoes; roast for 15-20 minutes.

• Heat a drizzle of oil in a large pan over medium-high heat. Add jalapeño and cook, stirring occasionally, until softened and lightly browned, 2-4 minutes. Transfer to a medium bowl to cool. • Once jalapeño has cooled, add cream cheese, Monterey Jack, remaining Fry Seasoning, a pinch of salt, and pepper; stir to combine.

• Form beef* into two 1/2-inch-thick rounds (four rounds for 4 servings); season all over with salt and pepper. • Divide jalapeño filling between the centers of each round. Gently fold edges of meat around filling, shaping and sealing to create stuffed patties, each slightly wider than a burger bun.

• Heat a drizzle of oil in pan used for jalapeño over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Meanwhile, halve and toast buns until golden brown.

• Spread a thin layer of ranch mayo on cut sides of bottom buns. Fill buns with patties, crispy fried onions, and as much ranch mayo as you like. • Divide burgers and potatoes between plates. Serve with any remaining ranch mayo on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.