Cut potatoes into 1/2" wedges.

Place potato wedges on one half of prepared baking sheet and toss with 1 Tbsp. olive oil, half the seasoned salt (reserve remaining for burgers), and a pinch of pepper. Massage oil and seasoning into potatoes.

Spread into a single layer. Roast in hot oven until beginning to brown, 14-16 minutes.

Flip wedges and sprinkle on Asiago cheese. Potatoes will finish cooking in a later step.

While potatoes roast, make patties.

In a mixing bowl, combine ground turkey, remaining seasoned salt, and a pinch of pepper. Form into four equal-sized patties, about 1/3" thick and 4" in diameter.

If using ground beef, follow same instructions.

Fold mozzarella slices in half, then fold again. Divide cheese between two patties. Place remaining patties on top of cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in burger while cooking.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add burger patties to hot pan and sear undisturbed until brown, 2-3 minutes per side.

Remove from burner.

Transfer seared burger patties to empty half of prepared baking sheet and season with a pinch of salt. Top patties evenly with marinara.

Wipe pan clean and reserve.

Roast again until potatoes are browned and tender and patties reach a minimum internal temperature of 165 degrees, 10-12 minutes.

If using ground beef, roast until burgers reach a minimum internal temperature of 160 degrees, 8-10 minutes.

While potatoes and burgers roast, toast buns.

Return pan used to sear burgers to medium-high heat. Working in batches if necessary, add buns, cut-side down, to dry, hot pan and toast until lightly browned, 2-3 minutes.

In another mixing bowl, combine mayonnaise and pesto.

Plate dish as pictured on front of card, spreading pesto-mayo on two bottom bun and topping with burger, arugula, and top bun. Spread mayo on remaining buns and top with burger and top bun. Bon appétit!