Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut sweet potatoes lengthwise into 1/2-inch thick slices. Peel, then coarsely grate carrot. Trim snap peas, then thinly slice lengthwise. Thinly slice green onions, keeping white and green parts separate. Zest, then juice half the lime. Cut remaining lime into wedges. Halve buns. Add mayo and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Add sweet potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. Add sweet potatoes to one side of the grill. Close lid and grill, flipping once, until grill-marked and tender, 14-16 min.

While sweet potatoes grill, add lime juice, remaining garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add carrots, snap peas and green parts of green onions, then toss to combine.

Add pork, panko, soy sauce and white parts of green onions to the same medium bowl (from step 2). Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into 2 equal-size patties (4 patties for 4 ppl). Add patties to other side of grill. Close lid and grill patties, flipping once, until cooked through, 5-6 min per side.\*\*

When patties are almost done, add buns to other side of grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (NOTE: Keep an eye on buns so that they don't burn!)

Spread some lime mayo on bottom buns. Top with patties and some slaw, then finish with top buns. Divide burgers, sweet potatoes and remaining slaw between plates. Serve remaining lime mayo on the side, for dipping. Squeeze over a lime wedge, if desired.