Spray grill with cooking spray and heat grill to medium heat. Thoroughly rinse any fresh produce and pat dry.

Place potatoes, corn, garlic salt, cream cheese, and 2 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.

Form ground beef, cheese, 1/4 tsp. salt, and a pinch of pepper into four patties, about 3" in diameter. Drizzle evenly with 1 tsp. olive oil.

Place grill bag on hot grill and cook until corn and potatoes are tender, 12-15 minutes.

While grill bag grills, place patties on hot grill. Grill until patties reach a minimum internal temperature of 160 degrees, 3-4 minutes per side.

Remove patties from grill.

Place buns on grill, cut-side down, and toast, 30-60 seconds.

Carefully, open grill bag and scoop out potato mixture.

Stem parsley, reserving leaves.

Plate dish as pictured on front of card, placing crispy jalapeños (to taste) on bottom bun and topping with burger, BBQ sauce, and top bun. Garnish vegetables with parsley leaves. Bon appétit!

If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Add potatoes and corn to prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Spread into a single layer and roast in hot oven until browned, 7-10 minutes. Remove from oven, transfer to a mixing bowl, and stir in cream cheese. While potatoes cook, place ground beef, cheese, 1/4 tsp. salt, and a pinch of pepper in another mixing bowl. Form into four patties, about 3" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-5 minutes per side. Remove from burner. Place buns in hot oven, cut side down, and toast, 1-2 minutes. Follow same plating instructions.