Cut potatoes into 1/2" wedges and pat dry.

Place wedges on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until slightly browned and tender, 25-30 minutes, tossing once halfway through.

Carefully remove from oven.

While potato wedges roast, continue recipe.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice.

Core tomato and cut into 1/2" rounds.

In a mixing bowl, add ground beef, garlic salt, steak seasoning, and a pinch of pepper. Stir until thoroughly combined. Form beef mixture into two equally-sized patties, 5" across.

Summertime, and the grilling is easy! To grill this burger, heat grill to medium. Follow same instructions, grilling until browned and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Place a medium non-stick pan over medium-high heat.

Add patties to hot, dry pan. Cook until slightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Remove from burner.

While patties cook, continue recipe.

Place another medium non-stick pan over medium heat.

Add chile peppers (to taste), cream cheese, cream base, and 2 tsp. water to hot pan. Stir occasionally until combined and queso is slightly thickened, 2-3 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Heat buns to your preference using a toaster or microwave.

Alternatively, place a large non-stick pan over medium heat and add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

Plate dish as pictured on front of card, topping bottom bun with tomatoes, patty, dressing (to taste), avocado, then top bun. Garnish potato wedges with chile queso (to taste). Bon appétit!