• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP. Halve buns. • 4 SERVINGS: Mince a few onion slices until you have 2 TBSP.

• 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. • Meanwhile, in a small bowl, combine mayonnaise, 1/4 tsp garlic powder (you’ll use the rest later), and pepper. • 4 SERVINGS: Use 1/2 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. • Turn off heat; season with salt and pepper. Transfer to a medium bowl. • TIP: Adjust heat and add a splash of water if mixture begins to brown too quickly.

• While mushroom mixture cooks, in a second medium bowl, combine pork*, minced onion, remaining garlic powder, salt (we used 3/4 tsp kosher salt), and pepper. • Form into two patties, each slightly wider than a burger bun. • 4 SERVINGS: Use 11/2 tsp kosher salt. Form seasoned pork into four patties.

• Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Add patties and cook until browned and cooked through, 4-7 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.

• Meanwhile, toast buns until golden. Spread cut sides with garlic aioli. • Fill buns with patties; divide between plates with potato wedges and serve.