A Leaner Take on Burgers and Fries

Preheat oven to 425 degrees F. In a medium bowl, gently combine beef, turkey, tomato paste, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Divide mixture into 4 equal portions, then form into 3/4-inch-thick patties. Wrap in plastic and refrigerate until chilled, about 1 hour or up to overnight. Cut each potato lengthwise into eight 1/2-inch-thick wedges. Soak in a bowl of cold water for 15 minutes. Drain and dry potatoes with a clean towel. In a medium bowl, toss potatoes with 1 1/2 tablespoons olive oil, rosemary, and 3/4 teaspoon salt. Spread onto a nonstick baking pan and roast for 25 minutes, turning potatoes halfway through. Meanwhile, heat grill to medium-high and grease grates with oil. Grill burgers until cooked through, about 6 minutes per side. Top each with a slice of cheese, close grill lid, and cook until melted, about 1 more minute. Serve burgers on buns with toppings and sides of fries.