• Before starting, wash and dry all produce.
• Preheat the oven to 450°F.
• Lightly oil the grill. While you prep, preheat the grill to medium heat (approx. 400°F).
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To an unlined baking sheet, toss together potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Southwest Spice Blend, salt and pepper, then toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

• Meanwhile, drain, then roughly chop half the pickles. (NOTE: Remaining whole pickles will be used in step 6.)
• In a small bowl, combine chopped pickles, ketchup and mayonnaise. Season with salt and pepper, then stir to combine.

• In a medium bowl, combine beef, panko, 1/4 tsp (1/2 tsp) pepper and 1/2 tsp (1 tsp) salt. (TIP: If you prefer more tender patties, add 2 eggs to the mixture!) 
• Form mixture into four (eight) 5-inch-wide patties. 

• To the grill, add patties. Close lid and grill patties for 4-5 min per side, flipping once, until cooked through.**

• When patties are almost done, carefully top them with cheese.
• Halve buns.
• To the other side of the grill, add buns, cut-side down. Close lid and grill for 1-2 min, until buns are warmed through and cheese is melted. (TIP: Keep an eye on them so they don't burn!)

• Divide wedges between plates.
• Spread some secret sauce over bottom buns, then stack with spring mix, remaining pickles and patties.
• Close with top buns.
• Serve remaining secret sauce on the side for dipping.

If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 servings, if you prefer more tender patties, add 2 eggs to the mixture!)  Form into four (eight) 5-inch-wide pattie