Halve potatoes lengthwise.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and half the garlic pepper (reserve remaining for patties).

Spread into a single layer and roast in hot oven until golden-brown and fork-tender, 18-20 minutes.

While potatoes roast, continue recipe.

Trim romaine heart, hold at root end, and halve lengthwise. Cut in half again across length. You should have four halves.

In a mixing bowl, combine ground beef and half the Worcestershire sauce (the rest is yours to use as you please!).

Form beef mixture into two equally-sized patties, about 5" in diameter. Season with remaining garlic pepper and a pinch of salt. Press thumb into center of each patty to form a slight indentation.

Place a large non-stick pan over medium heat.

Add buns, cut side down, to hot, dry pan. Toast until golden-brown, 2-4 minutes.

Remove from burner. Transfer buns to a plate and set aside. Reserve pan; no need to wipe clean.

Return pan used to cook buns to medium-high heat and add 1 tsp. olive oil.

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

If burgers darken too quickly, reduce heat to medium.

Remove from burner.

Plate dish as pictured on front of card, spreading softened cheese spread on top bun, and topping bottom bun with mustard, pickles, lettuce, patty, and top bun. Buon appetito!