• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-inch-thick wedges. • Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, drain pineapple and mince. Thinly slice tomato into rounds.

• In a large bowl, combine beef*, Fry Seasoning, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), 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.

• Meanwhile, in a small bowl, combine pineapple, mayonnaise, Sriracha, and chili sauce. • Halve and toast buns.

• Arrange patties on bottom buns; spread with as much chili mayo as you like. Top with tomato slices and close to form burgers.

• Divide burgers between plates. Serve with sweet potato wedges and any remaining chili mayo on the side for dipping. ***Ground Beef is fully cooked when internal temperature reaches 160°.***