• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Cut sweet potatoes into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, half the Southwest Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) 
• Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 22-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Meanwhile, to a medium bowl, add beef, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender patties, add an egg to mixture!)
• Season with pepper, then combine.
• Form beef mixture into 2 (4) 5-inch-wide patties.

• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.** 
• When patties are almost done, sprinkle with half the cheese.
• Cover and continue cooking for 1-2 min, until cheese melts.

• Meanwhile, drain pickles, then roughly chop half the pickles.
• To a small bowl, add mayo, ketchup and chopped pickles. Season with salt and pepper. Stir to combine.

• Halve buns.
• On an unlined baking sheet, arrange buns, cut-side up.
• Sprinkle remaining cheese over top buns.
• Toast buns in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)

• Spread half the secret sauce over bottom buns, then top with half the crispy shallots, spring mix, remaining pickles and patties. 
• Sprinkle remaining crispy shallots over patties. Close with top buns.
• Divide burgers and sweet potato wedges between plates.
• Serve remaining secret sauce on the side for dipping.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**