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 salt and pepper, then toss 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, cut cucumber into 1/4-inch rounds. Finely chop dill.Peel, then mince or grate garlic. Add lamb, garlic, Mediterranean Spice Blend, half the dill and 1/4 tsp(1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form lamb mixture into two 4-inch-wide patties (4 patties).

Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry until patties are golden-brown and cooked through, 4-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches if needed!)

Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on buns so they don't burn!)

Meanwhile, add mayo, remaining dill and half the feta to a small bowl. Season with pepper, then stir to combine.

Spread feta mayo onto buns. Stack spinach, patties and cucumbers on bottom buns. Close with top buns. Divide burgers and sweet potatoes between plates. Sprinkle remaining feta over sweet potatoes.