Edit Nacho Crunch Burgers

Instructions

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Adjust the oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce thoroughly, then dice the potatoes into ½-inch pieces. On a baking sheet, toss the diced potatoes with a generous drizzle of oil, Mexican Spice Blend, salt, and pepper until evenly coated.
Roast the seasoned potatoes on the top rack of the oven for 20-25 minutes, or until they are lightly golden and tender. While the potatoes are roasting, finely dice the tomato and mince the jalapeño, removing the ribs and seeds for less heat. Quarter the lemon in preparation for the pico de gallo.
In a small bowl, mix the diced tomato, minced jalapeño, the juice from one lemon wedge, ¼ teaspoon of sugar, and a pinch of salt and pepper to create the pico de gallo. Set aside the mixture for later use.
Form the ground beef into two patties, making them slightly wider than the burger buns, and season both sides generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat, then add the patties and cook them to your desired doneness, approximately 3-5 minutes per side.
While the patties are cooking, halve the buns and toast them directly on the oven rack until they are golden brown. Place the queso blanco in a small microwave-safe bowl, cover it with plastic wrap, and microwave for 25-30 seconds until warmed through; stir to combine after warming.
Once everything is ready, assemble the burgers by filling the toasted buns with tortilla chips (approximately half a bag per bun), a cooked beef patty, a portion of queso blanco, and half of the pico de gallo. Divide the roasted potatoes between plates, topping them with the remaining pico de gallo and a dollop of sour cream, and serve with the remaining lemon wedges on the side.

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