• Before starting, preheat the oven to 450°F.
  
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges. 
• To a parchment-lined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 25-28 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, slice tomato into 1/4-inch rounds.
• In a small bowl, stir together cream cheese and cheddar cheese.

• In a medium bowl, combine turkey, panko, remaining Applewood Smoke Spice, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
• Form turkey into 4 (8) 5-inch-wide patties.
• Add cheese mixture to the center of 2 (4) patties, then top with remaining patties.
• Firmly pinch edges of patties together to seal in cheese, then gently reshape into rounds. 

• Heat a large non-stick pan over medium.
• When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
• Transfer patties to an unlined baking sheet. Bake in the top of the oven for 6-7 min, until cooked through.**

• Halve buns. On an unlined baking sheet, arrange buns, cut-side up. 
• Toast in the bottom of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!)

• In another small bowl, stir together mayo and Dijon. (NOTE: This is your Dijonnaise!)
• Spread some Dijonnaise on bottom buns, then stack with spring mix, tomatoes and cheesy patties. Close with top buns.
• Serve wedges and any remaining Dijonnaise alongside.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.** Disregard tip to add an egg to mixture.