Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.Combine mayo, 1/2 tbsp (1 tbsp) ginger sauce and 1 tbsp (2 tbsp) water in a small bowl. Season with salt and pepper. (NOTE: This is your creamy ginger sauce.)Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)

Add Jerk Spice Blend, ground beef, half the panko (use all for 4 ppl), 1 1/2 tbsp (2 1/2 tbsp) ginger sauce, and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer more tender patties, add an egg to mixture!). Form beef mixture into four 3-inch-wide patties (8 patties for 4 ppl).

Heat a large non-stick pan over medium-high heat.When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until golden-brown and cooked through, 3-4 min per side.\*\* Remove from heat. Transfer patties to a plate, then cover to keep warm.

When patties are almost done, add sweet potatoes and spring mix to the large bowl with dressing, then toss to combine.

Divide salad and patties between plates.Top salad with avocados and chana dal. Drizzle creamy ginger sauce over patties.