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

• Meanwhile, trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine beef*, panko, half the maple syrup, half the mustard, remaining garlic powder, 3⁄4 tsp salt (11⁄4 tsp for 4 servings), and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat a medium dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. TIP: Lower heat if patties begin to brown too quickly. • During the last minute of cooking, top each patty with cheddar; cover pan to melt cheese. TIP: If your pan doesn’t have a lid, cover with foil. • Turn off heat; transfer patties to a plate. Tent with foil to keep warm. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for patties over medium heat. Add scallion whites and cook, stirring occasionally, until softened, 30-60 seconds. • Sprinkle flour over scallion whites and cook, stirring frequently, until flour is lightly browned, 30-60 seconds more. • Slowly whisk in 3⁄4 cup water (11⁄2 cups for 4) and stock concentrate until smooth. Bring to a boil, then reduce to a simmer. Cook, whisking frequently, until thickened, 2-3 minutes. Taste and season with salt and pepper if desired. Remove from heat. TIP: For thinner gravy, add a splash of water.

• Halve buns; toast until golden. • Add patties to pan with gravy. Spoon gravy over patties until coated.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until melted, 30 seconds. • Carefully uncover bowl and stir in scallion greens, remaining maple syrup, and remaining mustard until combined. • Add potato wedges and toss to coat. Taste and season with salt and pepper if desired.

• Top bottom buns with patties; spoon as much gravy as you like over the tops. Close to form burgers. • Divide burgers and potato wedges between plates. Serve with any remaining gravy on the side for dipping. Top patties with bacon; spoon as much gravy as you like over the tops. Ground Beef is fully cooked when internal temperature reaches 160°. Bacon is fully cooked when internal temperature reaches 145°.