• Cut potatoes into 1/2-inch wedges.
• Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

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

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side.**

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

• Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. 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®, skip the instructions to form the patties. Cook and plate it the same way the recipe instructs you to cook and plate the chorizo.**