Cut potatoes into 1/2" fries and pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and bake in hot oven until golden brown, 25-30 minutes, tossing fries once halfway through.

While fries bake, prepare shallots.

Cut tomato into 1/4" slices.

Peel and thinly slice shallot.

Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Let heat, 5 minutes.

While oil heats, combine tempura mix and 3 Tbsp. water in a mixing bowl and stir until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Line a plate with a paper towel.

Add shallot to mixing bowl with tempura batter and stir until coated. Keep shallot intact as much as possible.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, transfer shallot to hot oil, allowing excess batter to drip off. Cook until golden brown, 1-2 minutes per side.

Remove shallot to towel-lined plate. Repeat with remaining shallot, then remove from burner.

In another mixing bowl, combine ground beef and a pinch of salt. Form into two evenly-sized patties and season both sides with garlic pepper.

Place a large non-stick pan over medium-high heat. Add patties to hot pan. Cook, 4 minutes per side.

Top patties with cheese, then cook until cheese is melted and patties reach a minimum internal temperature of 160 degrees, 1-2 minutes.

Remove from burner. Transfer patties to a plate. Wipe pan clean and reserve.

Return pan used to cook burgers to medium heat. Add buns to hot, dry pan, cut side down. Toast until lightly browned, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with comeback sauce, patty, tomato, fried shallots, and top bun. Serve BBQ sauce on the side for dipping fries. Bon appétit!