Before starting, preheat the oven to 450˚F. Remove 1/2 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 chicken salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until 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, chives, breadcrumbs, remaining chicken 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 look wet; this is normal. In step 3, you can carefully re-shape the patties when cooking.)

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 on one side until golden-brown, 5-6 min. Flip patties. (NOTE: After the patties are flipped, use a spatula to carefully re-shape them by pressing against the edges.) Sprinkle remaining cheese over patties. Cover, then continue cooking until cheese melts, 4-5 min.**

Meanwhile, halve buns, then spread 1/2 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!)

Cut tomato into 1/4-inch rounds. Spread half the ranch dressing over 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.