Before starting, preheat the oven to 450°F. Wash and dry all produce. Rosemary Guide for Step 1 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp fragrant, 1 1/2 tsp extra-fragrant! Finely chop 1 tsp rosemary leaves. (NOTE: Reference rosemary guide.) Cut potatoes into 1/2-inch wedges. Add potatoes, rosemary, garlic salt 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 pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, using a box grater, coarsely grate half the apple. Set remaining half of apple aside for salad in step 5. Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Add grated apple, turkey, breadcrumbs, half the Dijon and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Using wet hands, form mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 4-5 min per side.**

Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Meanwhile, core, then thinly slice remaining apple. Add vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and apple slices. Toss to combine.

Spread mayo on bottom buns, then stack with patties and some salad. Close with top buns. Divide burgers, rosemary potatoes and remaining salad between plates.