Before starting, preheat the oven to 450°F. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer.Roast potatoes in the middle of the oven until golden-brown and tender, 22-24 min.

Meanwhile, roughly chop parsley. Combine mayo and mustard in a small bowl.

Add pork, breadcrumbs, half the parsley and remaining garlic salt to a medium bowl. 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.**

Meanwhile, add remaining parsley and 2 tbsp (4 tbsp) softened butter to another small bowl. Season with salt and pepper, then stir to combine. Halve buns, then arrange on another parchment-lined baking sheet, cut-side up. Spread parsley butter onto cut sides. Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Spoon cranberry spread over top buns.Spread some zesty mayo onto bottom buns.Stack spring mix and patties on bottom buns. Close with top buns.Halve sandwiches, if desired.Divide sandwiches and potato wedges between plates.Serve remaining zesty mayo alongside for dipping.