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

Cut potatoes into ½-inch-thick wedges. Drain sauerkraut.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.

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

While potatoes roast, in a small bowl, combine mayonnaise and smoky mustard. Season with salt and pepper.

Set aside until ready to serve.

In a medium bowl, gently combine pork*, half the panko, half the sauerkraut, remaining Fry Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

Spread remaining panko on a plate. Carefully press patties into panko to coat.

Heat a large drizzle of oil in a large pan over medium-high heat. Add coated patties and cook until browned and cooked through, 4-7 minutes per side. TIP: Lower heat if patties are browning too quickly; if pan is looking dry, add another drizzle of oil.

While patties cook, halve and toast buns.

Spread as much smoky mustard sauce as you like onto cut sides of buns. Fill buns with patties and as much remaining sauerkraut as you like.

Divide burgers and potato wedges between plates; serve with any remaining smoky mustard sauce for dipping.