• Before starting, preheat the oven to 450°F.
• Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• In a large bowl, toss together potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• To a parchment-lined baking sheet, add potatoes. (NOTE: For 4 servings, use 2 baking sheets.) 

• Roast wedges in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
• Meanwhile, roughly chop spinach.
• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and spinach. Stir for 1 min, until wilted. Season with salt and pepper.
• Remove from heat.
• Transfer to a paper towel-lined plate to cool slightly.

• In a medium bowl, combine beef, panko, spinach, feta, remaining Dill-Garlic spice blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. 
• Form mixture into 2 (4) 5-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)

• Reheat the same pan (from step 2) over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 5-6 min per side, until cooked through.** Transfer to a plate, then cover to keep warm.

• Meanwhile, on an unlined baking sheet, arrange buns cut-sides up. Spread butter on buns.
• Toast directly on the top rack of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Meanwhile, cut tomato into 1/4-inch rounds.
• Spread pesto onto buns. Add spring mix, patties and tomatoes to bottom buns. Close with top buns. 
• Serve dill-garlic potato wedges on the side.
  

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**