Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the softened butter; toss to thoroughly coat.

Meanwhile, peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the beef and chopped garlic. Season with salt and pepper. Gently mix to combine. Form the mixture into 2 patties (or 4 patties for 4 servings), about 1/2-inch thick. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the fontina. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Working in batches if necessary, add the buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, and peppers (tearing into bite-sized pieces before adding). Serve the burgers with the finished potatoes on the side. Enjoy!