Juicy Lucy Burgers

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.Peel garlic and place clove in the center of a small piece of foil; cinch into a packet and place on same sheet.Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes.Cut broccoli into bite-size pieces if necessary. Swap in broccoli for potatoes. Roast until browned and tender and garlic is softened, 15-20 minutes. (Save potatoes for another use.)

Meanwhile, halve, peel, and thinly slice onion. Dice tomato.Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Season with salt and pepper.Stir in tomato, half the vinegar (all for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook, stirring, until softened and jammy, 4-5 minutes. Season with salt and pepper.Turn off heat; remove jam from pan and set aside. Wipe out pan.

In a medium bowl, combine beef*, half the Fry Seasoning (all for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. Form into two ½-inch-thick rounds (four rounds for 4). Divide cheddar between centers of each round. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add patties and cook to desired doneness (we suggest 3-5 minutes per side, but grills can vary).

While patties cook, halve buns; toast until golden brown.Once garlic is done, remove from foil and mash with a fork until smooth.In a small bowl, combine mayonnaise, sour cream, and mashed garlic. Season with salt and pepper.

Spread buns with ketchup and a thin layer of sauce. Fill buns with patties and top with tomato onion jam.