• 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 sweet potatoes into 1/2-inch wedges. 
• To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1 tbsp oil. Season with pepper, then toss to coat. (TIP: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.)
• Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: If using 2 baking sheets, roast in the middle and top of the oven, rotating sheets halfway through.)

• Meanwhile, thinly slice tomato.
• To a small bowl, add guacamole and ranch dressing. Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium.
• In a medium bowl, combine turkey and Tex-Mex paste. 
• Form mixture into 2 (4) 5-inch-wide patties. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry for 4-5 min, until browned. (NOTE: The patties will finish cooking in step 5.)

• Meanwhile, halve buns.
• Spread 1 tbsp (2 tbsp) softened butter on cut sides, then arrange buns on an unlined baking sheet, cut-side up.
• Toast in the bottom of the oven for 5-6 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Flip patties, then sprinkle tops with cheese.
• Cover and cook for 3-4 min, until cheese melts and patties are cooked through.**
• Remove the pan from heat.

• Spread some ranch-guacamole on top and bottom buns. 
• Stack patties, tomatoes and spinach on bottom buns. Close with top buns.
• Divide burgers and sweet potato wedges between plates.
• Serve any remaining ranch-guacamole alongside for dipping.

If you've opted to get turkey, prep in the same way recipe instructs you to cook the beef. Add 1 tbsp (2 tbsp) oil to the pan, then add turkey patties. Cook turkey patties in the same way the recipe instructs you to cook the beef patties.**