Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve jalapeño lengthwise, removing ribs and seeds for less heat, then mince.

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.

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 ½-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.