Preheat oven to 425°F. Combine potato wedges, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast for 15 minutes. Add garlic and French mustard & herb blend, toss to coat, and continue to roast until potatoes are browned and crispy, 5 to 10 minutes.

Meanwhile, heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add onion and a pinch of salt and pepper to one side of skillet. To other side, add burgers. Cook onions, stirring occasionally, until soft and starting to brown, 10 to 12 minutes. Cook burgers until golden brown, 5 to 6 minutes per side. Transfer burgers and onions to plate and cover to keep warm. Set skillet aside for step 4. (TIP: You can cook onion for longer for more caramelization and deeper flavor.)

Stir together mustard and mayo in small bowl. Spread Dijonnaise evenly on all slices of sourdough. Place burgers on bottom slices of sourdough and top with onions. Top with remaining sourdough.

Heat 1 tsp olive oil in same skillet over medium heat. Add sandwiches and cook until golden brown, 6 to 8 minutes per side. Cut French patty melts with caramelized onions and Dijonnaise in half. Serve with fries and extra Dijonnaise. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.