• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve buns. Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)

• Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. • Roast on top rack until browned and crisp, 20-25 minutes. Swap in asparagus for potatoes. Roast until lightly browned and tender, 10-12 minutes.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 3-5 minutes. Season with salt and pepper. • Stir in half the stock concentrate (you’ll use the rest in the next step) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until mushrooms are coated, 30 seconds. • Turn off heat; transfer to a small bowl. Wipe out pan.

• In a large bowl, combine beef* and remaining stock concentrate. Season with salt (we used 1/2 tsp; 1 tsp for 4 servings) and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a large drizzle of olive 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 Swiss cheese. Cover pan until cheese melts.

• While patties cook, toast buns until golden. • In a second small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.

• Spread bottom buns with as much sauce as you like. Top with patties, mushrooms, and top buns. • Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.