Peel potatoes and cut into large chunks. Bring a medium pot with potato covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Add butter and half the milk. Mash, adding additional milk 1 Tbsp. at a time, until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside. While potatoes boil, prepare ingredients.

Cut snap peas into ½" pieces. Stem and mince thyme.

Combine ground beef and seasoning blend in a mixing bowl. Form beef mixture into two patties, 5" long by 2" across. Set aside. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add patties to hot pan and sear undisturbed until browned, 2-3 minutes. Remove from burner.

Transfer patties to one half of prepared baking sheet, seared side up. Place peas on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side. Roast in hot oven until patties reach a minimum internal temperature of 160 degrees and peas are tender, 10-12 minutes. Reserve pan; no need to wipe clean. While patties roast, make sauce.

Combine cornstarch with 2 tsp. water, stirring until cornstarch is dissolved. Return pan used to sear patties to medium-high heat and add 1 tsp. olive oil. Add pearl onions and thyme to hot pan and stir occasionally until lightly charred, 3-5 minutes. Add ¼ cup water, demi-glace, and cornstarch-water mixture. Stir occasionally until thickened, 1-2 minutes. Season with a pinch of salt and pepper and remove from burner. Plate dish as pictured on front of card, drizzling sauce over potatoes and patties. Bon appétit!