White Cheddar Pork Burgers

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cheese. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves. Pit and thinly slice the peach. Quarter and deseed the lemon. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl with ¼ of the creamy mustard sauce and the juice of all 4 lemon wedges. Stir to combine; season with salt and pepper to taste.

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until slightly softened; season with salt and pepper to taste. Transfer to a medium bowl. Add ¼ of the dressing and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Rinse and wipe out the pan.

While the potatoes continue to roast, place the ground pork in a large bowl (removing and discarding the paper lining from the bottom). Season with salt and pepper; gently mix to incorporate. Using your hands, form into four ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 3 to 5 minutes, or until the cheese has melted and the patties are browned and cooked through. Transfer to a plate and set aside in a warm place. Leaving any browned bits (or fond) in the pan, carefully drain off and discard any excess oil.

While the potatoes continue to roast, working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the cooked patties and dressed tomatoes. Spread the remaining creamy mustard sauce onto the bun tops. Complete the burgers with the bun tops.

In a large bowl, combine the lettuce, peach, remaining dressing, and a drizzle of olive oil; season with salt and pepper. Toss to mix; season with salt and pepper to taste. Divide the burgers and salad among 4 dishes. Serve with the roasted potatoes on the side. Enjoy!