Before starting, wash and dry all produce.Preheat the oven to 450°F.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Strip rosemary leaves from stems and finely chop 1 tbsp (2 tbsp).Peel, then mince garlic. Cut sweet potatoes into ½-inch wedges. Add sweet potatoes, garlic, half the rosemary, 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.Transfer sweet potatoes to a parchment-lined baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.

Meanwhile, peel, then slice half the onion into 1/4-inch rounds (whole onion for 4 ppl).Halve buns.Combine beef, panko, half the mustard, remaining rosemary and 1/4 tsp (1/2 tsp) salt in a large bowl. (TIP: If you prefer a more tender patty, add an egg to the burger mixture.)Season with pepper. Form beef mixture into two 4-inch-wide burger patties (4 patties for 4 ppl).

Add patties to one side of the grill. Reduce heat to medium, then close lid and grill patties, until cooked through, flipping once, 3-4 min per side.**

When patties are almost done, top with cheese.Add bun halves, cut-side down to the other side of the grill.Close lid and grill, until cheese melts and buns are warmed through, 2-3 min.

Spread fig spread and remaining mustard over bun halves.Top bottom buns with patties, onions and spring mix, then finish with top buns. Divide potatoes and burgers between plates.