Before starting, preheat the broiler to high. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and1 tbsp oil to a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined 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 golden-brown, 15-16 min. (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating the sheets halfway through.)

While sweet potato rounds broil, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add pork, onions, panko, 1/2 tsp salt (dbl for 4 ppl) and half the jalapeños to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown and cooked through, 3-5 min per side.**

While patties cook, combine cream cheese, cheddar cheese, remaining jalapeños and remaining garlic salt in a small bowl.

Halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the top 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. Stack with patties, pickles and spring mix. Close with top buns. Divide burgers and sweet potato rounds between plates.