• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove brown spots from potatoes, then cut into 1/2-inch wedges. 
• To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil and one-quarter of the Mexican Seasoning per sheet.) 
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, finely chop cilantro.
• Zest, then juice lemon.
• In a small bowl, add mayo, cilantro, lemon zest, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.

• In a medium bowl, add Beyond Meat® patties, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
• Form mixture into two 5-inch-wide patties (4 patties for 4 servings).
• Heat a large non-stick pan over medium.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**

• Meanwhile, halve buns.
• Add directly to the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)

• Meanwhile, to a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add spring mix, then toss to coat.

• Spread some zesty cilantro mayo onto bottom buns, then stack with patties and some salad. Close with top buns. 
• Divide burgers, potato wedges and remaining salad between plates. 
• Serve remaining zesty cilantro mayo alongside for dipping. 

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook chorizo.**