• 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, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, finely chop parsley. Peel and mince or grate garlic. Thinly slice tomato into rounds; season with salt and pepper.

• Reserve 1/2 tsp parsley (1 tsp for 4 servings) in a small bowl. In a large bowl, gently combine beef*, panko, half the garlic, remaining parsley, salt (we used 1/2 tsp; 1 tsp for 4), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. • 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.

• While burgers cook, in a second small bowl, combine yogurt with remaining garlic. Season with salt and pepper.

• Once burgers are almost done, halve and toast buns until golden brown. Spread cut sides of top buns with garlic yogurt.

• Fill buns with patties, seasoned tomato, and feta. • Sprinkle potato wedges with reserved parsley. • Divide burgers and potato wedges between plates. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.