’Shroom & Gouda Burgers

• Toss potatoes on a baking sheet with a large drizzle of oil; season generously with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • While potatoes roast, in a small bowl, combine mayonnaise, ¼ tsp garlic powder (you’ll use the rest later), and pepper. (For 4 servings, use ½ tsp garlic powder.)

• Heat 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, sliced onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 7-8 minutes. TIP: Adjust heat and add a splash of water if veggies begin to brown too quickly. • Turn off heat; season with salt and pepper. Transfer to a medium bowl.

• While mushroom mixture cooks, in a second medium bowl, combine beef*, minced onion, remaining garlic powder, pepper, and ¾ tsp salt (1½ tsp for 4 servings). • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

• Heat a drizzle of oil in pan used for mushroom mixture over medium- high heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with mushroom mixture and gouda; cover pan to melt cheese. TIP: If your pan doesn’t have a lid, cover with foil. • GRILLING ALTERNATIVE: Heat a welloiled grill or grill pan over mediumhigh heat. Add patties and cook to desired doneness (we suggest 3-5 minutes per side, but grills can vary). In the last 1-2 minutes of cooking, top each patty with gouda; cover to melt cheese. Top with mushroom mixture when assembling your burgers in the next step.