Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges, then toss with cumin-garlic blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.

While wedges roast, finely chop cilantro and parsley. Halve the tomatoes. Core, then finely dice the jalapeño. (NOTE: We suggest using gloves when prepping jalapeño!) Combine chorizo, breadcrumbs and half the jalapeños in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl).

Add the parsley, cilantro, remaining jalapeño, vinegar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper. Stir to combine. Add tomatoes and toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**

While burgers cook, split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in the top of the oven, until golden-brown, 2-3 min.

Stir together the mayo and feta in a small bowl. Add the arugula and spinach mix to the large bowl and toss with the chimichurri dressing. Spread each bottom bun with 1 tbsp of feta aioli, then top with patties and some dressed salad. Serve with remaining salad, sweet potato wedges and remaining feta aioli, for dipping.