• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges.

• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes are roasting, thinly slice tomato into rounds. • Drain pickle, reserving 1⁄2 tsp pickle juice (1 tsp for 4 servings) in a small bowl. • Add mayonnaise, ketchup, and mustard to bowl with pickle juice; whisk until combined.

• In a large bowl, combine beef, 1⁄2 tsp salt (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. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. • Remove pan from heat; set aside, covered, until ready to serve. • While patties cook, halve and toast buns until golden.

• Spread cut sides of buns with sauce (save some for serving); fill buns with patties, sliced tomato, and as many pickle slices as you like. • Divide burgers between plates; serve with potato wedges and remaining sauce on the side for dipping. ***Ground Meat is fully cooked when internal temperature reaches 160°.***