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

Cut sweet potatoes into ½-inch-thick wedges.

Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Meanwhile, drain pineapple and mince. Thinly slice tomato into rounds.

In a large bowl, combine beef*, Fry Seasoning, salt (we used ½ tsp; 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.

Meanwhile, in a small bowl, combine pineapple, mayonnaise, Sriracha, and chili sauce.

Halve and toast buns.

Arrange patties on bottom buns; spread with as much chili mayo as you like. Top with tomato slices and close to form burgers.

Divide burgers between plates. Serve with sweet potato wedges and any remaining chili mayo on the side for dipping.