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.

Add potatoes and 1 tbsp oil to an unlined 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.)

Meanwhile, add Dijon and mayo to a small bowl, then stir to combine.

Add pork, breadcrumbs, half the maple syrup, remaining thyme 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 mixture!)Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.\*\*

Meanwhile, core, then cut apple into 1/4-inch slices.Add vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil to a large bowl, then whisk to combine.Add baby spinach and apples. Season with salt and pepper, then toss to combine.

Halve buns, then arrange on another unlined 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 the top baking sheet with fries.)Spread Dijonnaise over buns. Stack bottom buns with some salad mix, patties, then top buns.Divide burgers, herby fries and remaining salad between plates. Serve ketchup alongside for dipping.