Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Quarter potatoes. Cut any larger potatoes into 1-inch pieces.Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper and 1/4 tsp (1/2 tsp) salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

Meanwhile, cut tomato into 1/4-inch rounds.Thinly slice a few pickles into rounds. (TIP: Skip this step if you don't want pickles on your burger.)Add feta and 2 tbsp (4 tbsp) yogurt sauce to a small bowl. Season with pepper, to taste, then stir to combine.

Add chicken, stock powder, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until patties are golden-brown and cooked through, 3-4 min per side.**

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Spread dill-feta sauce over top buns.Stack sliced pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.Divide burgers, potatoes and remaining pickles between plates.Serve remaining yogurt sauce alongside for dipping.