Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and set aside. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper. 

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. 

Toss potatoes on a baking sheet with a drizzle of oil, ½ tsp garlic powder (1 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, form beef* into two ½-inch-thick patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. 

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. Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for bacon here. 

While patties cook, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined.

Halve buns; spread garlic butter over cut sides.

Place buns, cut sides down, in pan used for patties over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.

In a second small bowl, combine ranch dressing, mayonnaise, and as much Sriracha as you like.

Fill buns (cut sides facing out!) with patties, tomato, and as much spicy ranch as you like.

Divide burgers and potato wedges between plates. Serve with remaining spicy ranch on the side for dipping. 

Add bacon to patties along with tomato.