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Here, you'll serve smoky chorizo burgers topped with melty monterey jack cheese, charred onion rounds, pickled jalapeño, and a dollop of tangy guacamole. You'll pair them with a hearty side of potato wedges and a bright lime-mayo dipper.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Thinly slice the cheese. Halve the buns. Halve the lime crosswise. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the guacamole and the juice of the remaining lime half.
Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime guacamole, cooked patties, as much of the cooked onion as you’d like, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the roasted potato wedges and lime mayo on the side. Enjoy!
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