Before starting, preheat the oven to 450˚F.Remove 1 tbsp (2 tbsp) butter 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, combine chicken, breadcrumbs, remaining garlic salt, half the cheese and 1/8 tsp (1/4 tsp) pepper 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 your hands to make it easier to form patties.)

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, 4-5 min per side.\*\* Sprinkle remaining cheese over patties, then cover. Remove from heat. Keep covered until cheese melts, 3-4 min.

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter 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 on bottom buns. Stack 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.