• Wash and dry produce. • Quarter lemon. • In a small bowl, combine ketchup, half the mayonnaise, half the sour cream, half the mustard, 1⁄4 tsp sugar, 1⁄4 tsp Fry Seasoning (you’ll use the rest in the next step), juice from one lemon wedge, 1⁄2 tsp salt, and pepper. (For 4 servings, use 1⁄2 tsp sugar, 1⁄2 tsp Fry Seasoning, juice from two lemon wedges, and 1 tsp salt.)

• In a medium bowl, gently combine beef*, remaining mustard, remaining Fry Seasoning, a big pinch of salt, and pepper. Form beef into two equal-size balls (four balls for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties, each slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn crispy.)

• Meanwhile, in a second medium bowl, combine coleslaw mix, remaining mayonnaise, remaining sour cream, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from two lemon wedges (four lemon wedges for 4), a pinch of salt, and pepper. • Halve buns; toast until golden.

• Spread a thin layer of tangy mayo on bottom buns. Fill buns with patties, crispy fried onions, and as much remaining tangy mayo as you like. • Divide burgers and slaw between plates. (You can also top burgers with a bit of slaw for an authentic deli special.) Serve. ***Ground Meat is fully cooked when internal temperature reaches 160°.***