Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Add potatoes, garlic salt, half the Cajun Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 24-28 min. (NOTE: For 4 ppl, use 2 baking sheets and bake in the top and bottom of the oven, rotating sheets halfway through cooking.)

While wedges bake, slice tomato into 1/4-inch rounds. Stir together cream cheese and cheddar in a small bowl.

Combine beef, panko, remaining Cajun Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form beef into four 4-inch wide burger patties (eight patties for 4 ppl). Divide cheese filling between 2 patties (4 patties for 4 ppl), then top with the remaining patties like a sandwich. Top with remaining patties. Using your hands, pinch sides shut to seal in cheese filling.

Heat a large non-stick pan over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.\*\* (TIP: Don't overcrowd the pan; cook the patties in two batches if needed!)

While patties cook, Halve buns, then arrange on another baking sheet, cut-side up. Toast in the top of the oven, until lightly golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Stir together the mayo and Dijon in another small bowl. Spread Dijonaisse over bottom buns. Top with spring mix, tomatoes, patties and top buns. Serve potato wedges alongside.