• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, halve, peel, and mince shallot. Slice tomato into 1⁄2-inch-thick rounds; season with salt and pepper. Halve buns. • In a small bowl, combine stock concentrate and 3⁄4 cup water (11⁄2 cups for 4 servings).

• In a medium bowl, combine beef*, panko, paprika, 2 tsp water (4 tsp for 4 servings), salt (we used 3⁄4 tsp; 11⁄4 tsp for 4), and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

• Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Turn off heat; transfer patties to a plate. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for patties over medium heat. Add shallot and flour; cook, stirring constantly, until flour is lightly browned, 30-60 seconds. • Gradually whisk in stock; bring to a simmer. • Add as much truffle seasoning as you like; cook, stirring occasionally, until thickened, 1-2 minutes more. (Reserve any remaining truffle seasoning for another use.) • Remove from heat and stir in sour cream. Taste and season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.

• Toast buns until golden. • Fill buns with tomato slices and patties; spoon as much truffle sauce as you like over patties. Close to form burgers. • Divide burgers and potato wedges between plates. Serve with any remaining truffle sauce on the side for dipping. ***Ground Beef is fully cooked when internal temperature reaches 160°.***