Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop. Halve potatoes lengthwise, then cut into 1/4-inch slices. Combine ketchup and half the maple syrup in a small bowl.

Add potatoes and 1 tbsp oil to a baking sheet. Season with half the thyme, half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

While fries roast, combine Dijon and mayo in a small bowl.

Add pork, remaining maple syrup, remaining thyme, breadcrumbs, and remaining garlic salt to a medium bowl. Season with pepper, then mix to combine. Form mixture into two 4-inch wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!) Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.

While patties cook, core, then cut apple into 1/4-inch slices. Combine vinegar, 1 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add baby spinach and apples. Season with salt and pepper, then toss to combine. Halve buns. Arrange on a baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: for 4 ppl, add buns to top baking sheet with fries.)

Spread Dijonnaise over buns. Top bottom buns with some salad mix, patties, then top bun . Divide burgers, fries and remaining salad between plates. Serve maple ketchup on the side for dipping.