• 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.

• Meanwhile, slice tomato into 1/2-inchthick rounds; season with salt and pepper. • Halve buns.

• In a small bowl, combine shawarma sauce, mayonnaise, and remaining garlic powder.

• Heat a drizzle of oil in a large pan over medium-high heat. Add tomato slices and cook until browned, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

• In a large bowl, combine beef*, Shawarma Spice Blend, and stock concentrate. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun; season with salt and pepper. • Heat a drizzle of oil in pan used for tomato over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • While patties cook, toast buns until golden brown.

• Once potato wedges are done roasting, divide between plates. • Spread cut sides of buns with a thin layer of shawarma mayo. Fill buns with cooked tomato slices, patties, and as much hot sauce as you like. • Serve burgers alongside potato wedges, with remaining shawarma mayo on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.