Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Add potatoes, rosemary, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to combine. Roast in the middle of the oven until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potatoes roast, using a box grater, coarsely grate half the apple. Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Add grated apple, turkey, panko, half the Dijon and remaining garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry until golden-brown and cooked through, 4-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)

While patties cook, halve buns and arrange them on another unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

While buns toast, core, then thinly slice remaining apple. Whisk together vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and apple slices. Toss to combine.

Spread mayo on bottom buns. Stack patties and some salad on bottom buns. Close with top buns. Divide burgers, rosemary potatoes and remaining salad between plates.