Before starting, preheat your broiler to high. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds, then toss with 1 tbsp oil (dbl for 4 ppl) on 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.

While the sweet potatoes broil, core, then finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) In a medium bowl, combine pork, onion, breadcrumbs, ½ tsp salt (dbl for 4 ppl) and half the jalapeño. Season with pepper. (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 the buns. Arrange on a 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 each bottom bun with cream cheese mixture, then top with patties, pickles, spring mix and top bun. Serve with sweet potato rounds.