• Adjust rack to middle 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 middle rack until browned and tender, 20-25 minutes.

• Meanwhile, zest and halve orange. Squeeze juice from half the orange (whole orange for 4 servings) into a small bowl. • In a medium bowl, combine coleslaw mix, 1 TBSP orange juice (2 TBSP for 4), a pinch of zest, a drizzle of olive oil, salt (we used 1⁄4 tsp), and pepper. Toss to coat; set aside until ready to serve. • In a separate small bowl, combine mayonnaise, half the jerk sauce, and 1 TBSP water (2 TBSP for 4).

• In a second medium bowl, gently combine beef*, remaining jerk sauce, panko, and a pinch of salt. • Form beef mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium heat. Add patties and cook to desired doneness, 3-5 minutes per side.

• Halve and toast buns; spread a thin layer of spicy jerk mayo on cut sides. • Fill buns with patties and citrus slaw. Divide burgers and potato wedges between plates. Serve with remaining spicy jerk mayo on the side for dipping. Ground Meat is fully cooked when internal temperature reaches 160°.