Carrot Burgers

Preheat oven to 450°F. Combine potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast for 15 minutes. Add dill and garlic, toss to coat, and continue to roast until potatoes are browned and crispy, 5 to 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Place sourdough directly on oven rack and toast until lightly browned, 2 to 4 minutes. Set aside. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Cook burgers until browned and heated through, 4 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil)

Stir together ranch, sriracha, and a pinch of salt and pepper in medium bowl. Transfer just 2 tbsp spicy ranch to small bowl and reserve for dipping. Add celery to remaining spicy ranch and toss to combine. (4-serving meal: reserve ¼ cup spicy ranch)

Place 1 slice toasted sourdough on each plate and top with carrot burgers and spicy ranch celery slaw. Close sandwiches with second slice of toasted sourdough. Serve with dilly garlic fries and extra spicy ranch for dipping. Enjoy!