Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Zest, then juice half the lime (whole lime for 4 ppl). Thinly slice green onions. Cut sweet potatoes lengthwise into 1/2-inch slices. Halve buns.

Add 1/2 tbsp lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add half the green onions, then spring mix. Do not toss until step 6. Set aside. Add guacamole, ranch dressing, remaining green onions and lime zest to a small bowl. Season with pepper, then stir to combine. Refrigerate salad and sauce until ready to serve.

Add beef and pork mix, breadcrumbs and half the garlic salt to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Add sweet potatoes, remaining garlic salt and 1 tbsp oil (dbl both for 4 ppl) to another medium bowl. Season with pepper, then toss to coat. Add sweet potatoes to one side of the grill. Close lid and grill, flipping once, until grill-marked and tender, 15-18 min.

Halfway through grilling sweet potatoes, add patties to the other side of the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**When sweet potatoes and patties are almost done, add buns to the grill, cut-side down. Close lid and grill buns until toasted,1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Toss salad to combine. Spread some green goddess sauce onto buns. Stack patties and some of salad on bottom buns. Close with top buns. Divide burgers, sweet potatoes and remaining salad between plates. Serve remaining green goddess sauce alongside for dipping.