Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, finely chop parsley. Peel and mince or grate garlic. Thinly slice tomato into rounds; season with salt and pepper.

Reserve ½ tsp parsley (1 tsp for 4 servings) in a small bowl. In a large bowl, gently combine beef*, panko, half the garlic, remaining parsley, salt (we used ½ tsp; 1 tsp for 4), and pepper. Form 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.

While burgers cook, in a second small bowl, combine yogurt with remaining garlic. Season with salt and pepper.

Once burgers are almost done, halve and toast buns until golden brown. Spread cut sides of top buns with garlic yogurt.

Fill buns with patties, seasoned tomato, and feta.

Sprinkle potato wedges with reserved parsley.

Divide burgers and potato wedges between plates. Serve.