Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), and a big pinch of salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

While potatoes roast, in a small bowl, combine sour cream, ranch dressing, and remaining garlic powder; season with salt and pepper. TIP: If you like things spicy, add a dash of hot sauce—just be sure to save some for forming your patties!

In a large bowl, combine beef*, Frank’s Seasoning, a dash of hot sauce, and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.

Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with Monterey Jack; cover pan to melt cheese.

While patties cook, halve and toast buns. Spread cut sides with creamy ranch sauce, then fill with patties and crispy fried onions.

Divide burgers between plates and serve with potato wedges on the side.