Chorizo Crunch Burgers

To a parchment-lined baking sheet, add potatoes, 1 tbsp oil and Zesty Garlic Blend. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 25-35 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the top and middle racks of the oven, switching baking sheet positions halfway through.)

Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) butter over medium heat. When butter is melted, add onions and 1/2 tsp (1 tsp) sugar. Cook for 5 min, stirring occasionally, then reduce heat to medium-low. Cook for another 15-20 min, stirring occasionally, until onions are golden-brown and caramelized.

Meanwhile, to a medium bowl, add chorizo, half the crispy shallots and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 portions). Lightly press a thumb print halfway into each patty. (NOTE: Don't push all the way through.)

In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat. When the pan is hot, add patties. Cook for 4-5 min per side, until cooked through. Remove the pan from heat, then sprinkle cheese evenly over patties. Cover with a lid or foil for 3-4 min, until cheese melts. Meanwhile, halve buns. Directly on the top rack of the oven, arrange buns, cut-side up. Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)