Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add 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 pepper and garlic salt, 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 bottom of the oven, rotating sheets halfway through.)

Meanwhile, finely chop cilantro. Add yogurt sauce, sour cream and half the cilantro to a small bowl. Season with salt and pepper, to taste, then stir to combine. Heat a large non-stick pan over medium heat.

While the pan heats, add pork, panko, Indian Spice Mix, remaining cilantro and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Form pork mixture into two 1/2-inch thick patties (4 patties for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Fry until cooked through, 4-5 min per side.**

Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Spread softened butter on cut sides of each bun.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Spread some yogurt-cilantro dip on top buns.Layer fig spread, patties, then spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining yogurt-cilantro dip alongside.