Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 22-24 min.

Meanwhile, combine chicken, panko, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt in a medium bowl. Form chicken mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet, this is normal! In step 3, you can carefully reshape patties when cooking.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden-brown and cooked through, 5-6 min per side.**

Meanwhile, cut tomato into 1/4-inch rounds.

Halve buns, then arrange on another unlined baking sheet, cut-side up.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)

Spread half the Caesar dressing on bottom buns, then stack with patties, spring mix and tomatoes. Close with top buns. Divide burgers and roasted potatoes between plates. Serve remaining Caesar dressing alongside for dipping.