Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.) Transfer to a plate.

Meanwhile, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Core, then cut apple into 1/4-inch slices. Add apples to vinaigrette, then toss to coat.Peel, then cut shallot into 1/4-inch pieces.

Return the same pan (from step 2) to medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until softened, 2-3 min. Sprinkle Gravy Spice Blend over shallots, then stir until coated, 30 sec. Gradually whisk in 3/4 cup (1 1/2 cups) water, miso broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.

Once gravy is simmering, return patties to the pan, then reduce heat to medium. Cover and cook, stirring occasionally and flipping patties halfway, until cooked through, 3-4 min.\*\* (TIP: Add water, 1 tbsp at a time, if gravy reduces too much!) Season with salt and pepper, to taste.

Add spring mix to the bowl with apples and vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon shallot gravy over top. Serve apple salad alongside.