Before starting, preheat oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

While sweet potatoes roast, thinly slice cucumbers. Thinly slice green onions. Add mayo and sriracha to a small bowl. Season with pepper, then stir to combine.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry until cooked through, 3-5 min per side.\*\* (TIP: Don't overcrowd the pan; cook the patties in two batches if needed, using 1/2 tbsp oil per batch!) Carefully drain and discard excess fat. Remove pan from heat, then add hoisin sauce and flip patties to coat.

While patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

When sweet potatoes are done, sprinkle with half the green onions, then gently toss to coat. Spread some spicy mayo onto bottom buns.Top bottom buns with spring mix, cucumbers, patties, remaining green onions, any hoisin sauce from the pan and top buns. Divide burgers and sweet potatoes between plates. Serve remaining spicy mayo on the side for dipping.