Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 4), salt, and pepper.

Roast on top rack until tender and lightly crisped, 20-22 minutes (you'll finish the sweet potatoes in Step 5).

Meanwhile, trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Thinly slice tomato into rounds.

In a small bowl, combine ketchup and half the mayonnaise. Set aside.

In a medium bowl, combine coleslaw mix, scallion greens, remaining mayonnaise, juice from half the lime, a pinch of sugar, salt, and pepper. Set aside.

In a large bowl, combine beef*, scallion whites, garlic powder, half the cumin, half the oregano, remaining Fry Seasoning, and juice from one lime wedge (all the cumin, all the oregano, and juice from two lime wedges for 4 servings). 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.

While patties cook, halve and toast buns.

Once sweet potatoes are done, remove sheet from oven and carefully toss with as much lime zest as you like. Taste and season with salt.

Spread bottom buns with a thin layer of mayo-ketchup sauce. Fill buns with patties, tomato, and as many crispy fried onions as you like.

Divide burgers, slaw, and zesty sweet potatoes between plates. Serve with remaining mayo-ketchup sauce on the side for dipping.