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 cooking, 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. Form mixture into 2 equal size 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 jalapenos 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.

Spread each bottom bun with the cream cheese mixture, then top with patties, pickles, spring mix and top bun. Serve with sweet potato rounds.