Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into ½-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.

Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into 2 patties (or 4 patties for 4 servings), about ½-inch thick. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Meanwhile, finely chop the peppers. In a bowl, combine the monterey jack, chopped peppers, mayonnaise, and remaining spice blend; season with salt and pepper. Taste, then season with salt and pepper if desired.

Working in batches if necessary, add the buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, and pimento cheese. Serve the burgers with the roasted potatoes. Enjoy!