• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• While potatoes roast, trim and thinly slice mushrooms. • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate.

• While mushrooms cook, in a large bowl, combine beef*, remaining garlic powder, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Season with salt and pepper. • Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda; cover pan to melt cheese.

• While burgers cook, halve buns; place, cut sides up, directly on oven rack. Toast until golden brown, 2-3 minutes. • Spread toasted buns with horseradish sauce. Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160º.