Zingy Gouda Burgers

Cut potatoes into ½-inch-thick wedges.

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-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.

While potatoes roast, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes.

Turn off heat; transfer to a plate.

While mushrooms cook, in a large bowl, combine beef*, remaining garlic powder, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Season with salt and pepper.

Heat a drizzle of 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 gouda; cover pan to melt cheese.

While burgers cook, halve buns; place, cut sides up, directly on top rack. Toast until golden brown, 2-3 minutes.

Spread toasted buns with horseradish sauce. Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges on the side.