Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, half the Mexican Spice Blend (all for 4 servings), salt, and pepper. (For 4, divide potatoes between two sheets.)

Roast on top rack until lightly golden and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Meanwhile, finely dice tomato. Mince jalapeño, removing ribs and seeds for less heat. Quarter lime.

In a small bowl, combine tomato, jalapeño, ¼ tsp sugar (½ tsp for 4 servings), juice from one lime wedge (two wedges for 4), and a pinch of salt and pepper. TIP: Not a fan of spicy food? Feel free to adjust the jalapeño to your taste.

Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper.

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.

Meanwhile, halve buns; toast on middle rack until golden.

Place queso blanco in a second small microwave-safe bowl; cover with plastic wrap. Microwave until warmed through, 25-30 seconds; stir until smooth. TIP: If the queso isn't quite warm enough, microwave for 5-10 seconds more.

Fill buns with tortilla chips, patties, queso blanco, and half the pico de gallo.

Divide burgers and potatoes between plates. Top potatoes with remaining pico de gallo and drizzle with sour cream. Serve with remaining lime wedges on the side.