[UPGRADE GROUND TURKEY TO ADD BACON] Spanish-Style Turkey Burger Topped with Caramelized Onions and Romesco Cheese Spread served with Potato Bravas Wedge Fries

• Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crisp, 20-25 minutes.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Roughly chop cilantro.

• While potatoes roast, heat a large drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.

• Stir in 1 tsp sugar and ¼ cup water (2 tsp sugar and ½ cup water for 4); cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

• Turn off heat; transfer to a medium bowl. Wipe out pan.

• While onion cooks, in a small bowl, combine romesco sauce and cream cheese.

• In a separate small bowl, combine marinara, half the Savory Paprika Blend, and 1 TBSP water (2 TBSP for 4 servings).

• In a third small bowl, combine mayonnaise, half the garlic powder, 1 tsp water (2 tsp for 4), and a pinch of salt.

• In a large bowl, combine turkey*, remaining Savory Paprika Blend, remaining garlic powder, salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.

• Heat a drizzle of oil in pan used for onion over medium-high heat. Cook patties until cooked through, 3-5 minutes per side.

• Halve and toast buns.

In another small bowl, combine marinara, half of the savory paprika blend and 1 TBSP water (2 TBSP for 4).

In a third small bowl, combine mayonnaise, half the garlic powder, 1 tsp water (2 tsp for 4) and a pinch of salt.