Cut potatoes into 3/4" pieces.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine ground beef, garlic pepper, 1/4 tsp. salt, and a pinch of salt. Set aside.

In a microwave-safe bowl, combine potatoes, white portions of green onions, and 2 Tbsp. water. Cover with a damp paper towel.

Microwave covered until tender, 10-12 minutes, stirring halfway through.

Microwave temps may vary. Potatoes may need an extra 1-2 minutes in microwave to soften.

Carefully remove from microwave and drain any excess liquid. Stir in ranch seasoning and 1/4 tsp. salt. Set aside and let cool, 10 minutes.

Short on time or prefer a cooler potato salad? Transfer bowl with potatoes to refrigerator to speed up cooling.

While potatoes microwave, continue recipe.

Summertime, and the grilling is easy! To grill this burger, heat grill to medium. Follow same instructions, grilling until browned and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Place beef mixture on prepared baking sheet and spread evenly into a 12" by 8" rectangle.

Bake in hot oven until beef reaches a minimum internal temperature of 160, 10-12 minutes.

Carefully remove from oven. Drain any excess liquid and evenly top beef with cheese. Sheet will be hot! Use caution.

Bake again in hot oven until cheese is melted, 2-3 minutes.

Carefully remove from oven. Let cool, 5 minutes. Once cool enough to handle, cut beef into 8 evenly-sized, square-shaped patties.

While patties bake and cool, continue recipe.

Heat buns to your preference using a toaster or microwave.

Alternatively, place buns directly on rack in hot oven, cut-side up. Toast until lightly browned, 3-4 minutes.

After 10 minutes, stir dressing, mayonnaise, and a pinch of salt and pepper into bowl with potatoes until combined.

Plate dish as pictured on front of card, topping bottom buns with patty, ketchup, mustard (to taste), then top buns. Garnish potato salad with green portions of green onions. Bon appétit!