• Cut potatoes 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, flipping halfway through, until tender and golden-brown, 24-26 min. (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 beef, 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 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, 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 beef, prep and cook in the same way the recipe instructs you to prep and cook the chorizo.**