Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with foil and lightly oil. Trim zucchini, then slice into 1/3-inch-thick rounds. Slice tomatoes into thin rounds. In a shallow dish or on a plate, mix panko with a drizzle of oil, half the Southwest spice, and a pinch of salt and pepper.

Brush 6 TBSP sour cream (3 packets) onto one side of each zucchini round. Season with salt and pepper. Working one round at a time, press coated sides of zucchini into panko mixture, pressing to adhere. Add to lined baking sheet with coated side facing up. Bake in oven until zucchini is tender and panko is golden brown, 20-22 minutes.

Place pork, half the garlic powder, and remaining Southwest spice in a medium bowl and mix to combine. Season with salt and pepper. Using your hands, shape mixture into four evenly sized patties (they should be slightly wider than the buns).

Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until almost at desired doneness, 4-5 minutes per side. Top each patty with a slice of cheddar, then cover pan with a lid or aluminum foil. Let cheddar melt, about 1 minute. Meanwhile, split buns in half and place on another baking sheet. Toast in oven until golden brown, 3-5 minutes.

Halve lime. In a small bowl, stir together mayonnaise, juice from one lime half, 1/4 tsp chipotle powder (we sent more), and remaining sour cream and garlic powder. Season with salt and pepper. TIP: Give the sauce a taste and add more chipotle or lime if you like (you may not use all—save the rest for another use).

Spread as much chipotle sauce as you like onto cut side of buns. Fill buns with patties and tomato slices. Serve with zucchini on the side. Use any remaining sauce for dipping.