• Cut sweet potatoes into 1/4-inch rounds.
• Add sweet potatoes and 1 tbsp oil to a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper.
• Broil in the middle of the oven, flipping halfway through, until tender and golden-brown, 15-16 min. (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• Heat a large non-stick pan over medium heat.
• When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Pan-fry until golden-brown and cooked through, 4-6 min per side.**

• Meanwhile, combine cream cheese, cheddar cheese, half the jalapeños and remaining garlic salt in a small bowl.

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

• Spread cream cheese mixture over bottom buns, then stack with patties, pickles and spring mix. Close with top buns.
• Divide burgers and sweet potato rounds between plates.

If you've opted to get Beyond Meat®, skip the instructions to form the patties.

Cook Beyond Meat® patties the same way the recipe instructs you to cook the pork.**