Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add sweet potato fries and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to 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 top of the oven, rotating sheets halfway.)

Cut cucumber into 1/4-inch rounds. Combine lamb, garlic puree, Mediterranean Spice Blend and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form lamb mixture into two 4-inch wide patties (four patties for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Pan-fry until patties are golden-brown and cooked through, 4-5 min per side.** (TIP: Don't overcrowd the pan; if your pan is smaller, cook patties in 2 batches for 4 ppl.)

While patties cook, halve buns. Arrange on another baking sheet, cut-side up. Toast buns in the middle of the oven, until golden-brown, 2-4 min. (TIP: Keep your eye on them so they don't burn!)

While buns toast, stir together mayo and half the feta in a small bowl. Season with pepper.

Spread feta-mayo onto buns. Top bottom buns with spinach, patties, cucumbers and top buns. Serve sweet potato fries alongside. Sprinkle remaining feta over fries.