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

Cut potatoes into ½-inch-thick wedges. Slice jalapeño into ¼-inch-thick rounds, removing ribs and seeds for less heat.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.

Roast on top rack until lightly golden and almost tender, 15 minutes (you’ll add the jalapeño then).

Meanwhile, combine cream sauce base and stock concentrate in a medium microwave-safe bowl. Microwave until steaming, 1 minute.

Whisk in cheddar and Monterey Jack until smooth and slightly thickened. Season with salt and pepper. Microwave 30 seconds more, then stir to combine.

Once potatoes have roasted 15 minutes, remove baking sheet from oven. Add sliced jalapeño to sheet next to potatoes.

Return to top rack and roast until veggies are tender, 5-10 minutes more.

In a second medium bowl, combine pork* with remaining Fry Seasoning. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side.

Meanwhile, halve buns; toast until golden. Spread cut sides with 1 TBSP butter (2 TBSP for 4).

Roughly chop roasted jalapeño. Microwave cheese sauce again until warmed through, 30 seconds. Whisk in 1 TBSP butter (2 TBSP for 4 servings) and chopped jalapeño to taste.

Fill buns with patties, cheese sauce, and crispy fried onions. Top with as much hot sauce as you like. Serve with potato wedges and remaining cheese sauce on the side for dipping.