Evenly spread grated cheese on a plate.

Cut potatoes into 1/2" wedges.

In a mixing bowl, combine wedges, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Place wedges onto plate with grated cheese, pressing gently to adhere to one side. Transfer wedges, cheese-side up, to prepared baking sheet. Wipe bowl clean and reserve.

Roast in hot oven until wedges are golden-brown and tender, 25-30 minutes, flipping once halfway through.

Carefully remove from oven.

While wedges roast, continue recipe.

Core tomato and cut into 1/2" rounds.

In reserved mixing bowl, combine shredded cheese, softened cream cheese, and a pinch of salt. Form cheese mixture into 2 equally-sized cheese rounds, 3" across.

In another mixing bowl, combine ground beef, 1/4 tsp. salt, and garlic pepper. Form beef mixture into four equally-sized patties, 5" across.

Evenly top 2 patties with cheese rounds. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in patties while cooking.

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 a large non-stick pan over medium-high heat.

Add patties to hot, dry pan. Cook until slightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Remove from burner.

While patties cook, 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.

While buns heat, in another mixing bowl, combine half the garlic aioli (reserve remaining for dipping) and pesto.

Plate dish as pictured on front of card, topping bottom bun with sauce, patty, tomatoes, spring mix, vinaigrette (to taste), then top bun. Serve remaining garlic aioli on the side for dipping potato wedges. Bon appétit!