2 lb (1 kg) Yukon Gold potatoes, cut into 1/2-inch (1 cm) wedges
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Tex-Mex seasoning
1/2 tsp (2 mL) salt
1 pkg (250 g) Yves Veggie Cuisine® Kale and Root Vegetable Patties
3/4 cup (175 mL) prepared guacamole
4 lettuce leaves
1 tomato, sliced
4 thin slices red onion
1/4 cup (60 mL) pickled jalapeño pepper slices
4 burger buns, toasted