Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Lemon-Pepper Seasoning on a baking sheet. Season with salt. Roast, in the middle of the oven, tossing halfway through cooking, until golden-brown, 22-24 min.

While sweet potatoes roast, peel, then grate shallot. Combine turkey, shallots, panko, remaining Lemon-Pepper Seasoning and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Form turkey mixture into two 4-inch wide burger patties (four patties for 4 ppl). (NOTE: Your mixture may look wet, this is normal! In step 3, you can carefully reshape patties when cooking.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until golden-brown and cooked through, 5-6 min per side.\*\*

While patties cook, cut tomatoes into 1/4-inch rounds. Finely chop chives. Whisk together sour cream, mayo, chives, 1/2 tbsp vinegar and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

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

Spread half the ranch on bottom buns, then top with patties. Top with some spring mix and tomato slices. Finish with top bun. Serve with sweet potato wedges and remaining ranch, for dipping.