Quarter potatoes.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

While potatoes heat, in a mixing bowl, combine panko, pot roast seasoning, 1/4 tsp. salt, and 1/4 cup water. Let sit, 1 minute.

After 1 minute, add ground beef and mix until completely combined. Form mixture into four equally-sized patties, about 5" in diameter.

Spray cut sides of buns with cooking spray.

Place a large non-stick pan over medium-high heat.

Working in batches, if necessary, add buns, cut side-down, to hot pan. Toast until lightly browned, 1-2 minutes.

Transfer buns to a plate and wipe pan clean.

Add 1 Tbsp. olive oil and patties to hot pan. Cook until lightly charred and patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.

While patties cook, continue recipe.

Place another large non-stick pan over medium heat.

Add 4 tsp. olive oil, potatoes, and 1/4 tsp. salt to hot pan. Reserve bowl; no need to wipe clean.

Stir occasionally until potatoes are browned and crispy, 4-6 minutes.

Add bacon and stir often until crispy, 2-3 minutes.

Remove from burner and top with cheese. Cover and rest, 2 minutes.

While potatoes cook, continue recipe.

In bowl used to heat potatoes, combine ranch dressing and ketchup. Stir to combine.

Plate dish as pictured on front of card, topping bottom bun with patty, pickles, sauce, and top bun. Bon appétit!