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. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Southwest Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Meanwhile, drain, then roughly chop half the pickles. (NOTE: Remaining whole pickles will be used in step 6.)Add chopped pickles, ketchup and mayonnaise to a small bowl. Season with salt and pepper, then stir to combine.

Add beef, panko, 1/4 tsp (1/2 tsp) pepper and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Add patties to the grill. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.**

When patties are almost done, carefully top with cheese. Halve buns. Add buns to the other side of the grill, cut-side down. Close lid and grill until buns are warmed through and cheese is melted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Divide sweet potato wedge fries between plates. Spread some secret sauce over bottom buns, then stack with spring mix, remaining pickles and patties.Close with top buns. Serve remaining secret sauce on the side for dipping.