Before starting, preheat the oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, slice or snip chives into 1/2-inch pieces. Combine chicken, half the chives, breadcrumbs, remaining garlic salt, half the cheese and 1/8 tsp pepper (dbl for 4 ppl) in a large bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be sticky. Lightly wet hands to make it easier to form patties.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry patties until golden-brown and cooked through, 4-5 min per side.** Sprinkle remaining cheese over patties, then cover. Remove the pan from heat. Keep covered until cheese melts, 3-4 min.

Meanwhile, halve buns, then spread 1 tbsp softened butter (dbl for 4 ppl) over cut sides. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, stir together ranch dressing and remaining chives in a small bowl.

Cut tomato into 1/4-inch rounds. Spread half the ranch dressing on bottom buns. Stack some pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.

Divide roasted potatoes and chicken burgers between plates. Serve remaining ranch dressing on the side for dipping.