Bacon Guacamole D-Luxe Burgers

Toss potatoes on a baking sheet with a large drizzle of oil, paprika, 1 tsp Southwest Spice (2 tsp for 4; we’ll use more later), salt, and pepper. Roast on top rack until golden brown, 20-25 minutes. Meanwhile, heat a large, dry pan over medium-high heat. Add bacon. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towellined plate.

In a medium bowl, combine beef, scallion whites, remaining Southwest Spice, salt (we used ¾ tsp; use 1½ tsp for 4 servings), and pepper. Form mixture into two ½-inch-thick patties (four patties for 4). Divide Pepper Jack between the centers of each patty. Gently fold meat around cheese, shaping and sealing to create cheese-stuffed patties, each slightly wider than a burger bun.

Heat pan used for bacon over medium-high heat. (TIP: If pan is dry, add a drizzle of oil). Add patties; cook to desired doneness, 3-5 minutes per side. Meanwhile, halve and toast buns. In a second small bowl, combine remaining sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Once potatoes are done, remove from oven and push to center of baking sheet. Sprinkle with Mexican cheese; return to top rack until cheese is melted, 2-3 minutes. Meanwhile, in a large bowl, combine juice from both lime halves and a large drizzle of olive oil; add mixed greens and toss to coat. Season with salt and pepper.