• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) • Roast on top rack until lightly browned and tender, 20-25 minutes.

• While potatoes roast, halve, peel, and very thinly slice 1/4 of the onion; finely chop remaining. Quarter lime. Halve buns. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.

• In a second small bowl, combine stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice Blend, and 1 TBSP water (2 TBSP for 4). • In a third small bowl, combine mayonnaise and a squeeze of lime juice. Season with salt.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, 4-5 minutes. • Add plant-based protein*; season with salt and pepper. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned and warmed through, 3-4 minutes more.

• Add 2 TBSP water (4 TBSP for 4 servings) to pan with plant-based protein, then stir in sauce base. Cook, stirring, until sauce has thickened, 2-3 minutes. (TIP: If sauce seems too thick, add another splash of water.) Taste and season with salt and pepper. Turn off heat. • Meanwhile, toast buns until golden brown.

• Divide buns between plates; spread cut sides of bottom buns with lime mayo. Fill buns with messy jane filling and as much pickled onion (draining first) as you like. Serve with potato wedges on the side and any remaining lime mayo for dipping. Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.