Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with half the Southwest Spice Blend, 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.

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

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

Meanwhile, drain pickles, then roughly chop half. Add mayo, ketchup and chopped pickles to a small bowl. Season with salt and pepper, to taste, then stir to combine.

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

Spread half the secret sauce over bottom buns, then stack 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.