Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, seasoned salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the seasoned salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat.

Roast potato coins in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, add turkey, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 5-6 min per side.**When patties are done, sprinkle cheese over top. Cover, then remove from heat. Set aside until cheese melts, 2-3 min.

Meanwhile, melt lt 1 tbsp butter (dbl for 4 ppl) in a small non-stick pan or microwaveable bowl. Stir in garlic puree. Halve buns. Brush garlic butter onto cut sides. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!) Meanwhile, slice tomato. Season with salt and pepper.

Spread some guacamole on top and bottom buns. Stack spring mix, patties, tomatoes and crispy shallots on bottom buns. Close with top buns. Divide burgers and potato coins between plates. Serve any remaining guacamole alongside for dipping.