Before starting, wash and dry all produce. Preheat the oven to 450°F. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Meanwhile, drain pickles, then finely chop 2 slices. Combine chopped pickles, ketchup and mayo in a small bowl. Season with salt and pepper, to taste.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Pan-fry until cooked through, 4-5 min per side. **

Meanwhile, halve buns. Arrange buns on another parchment-lined baking sheet, cut-side up. Toast buns in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

Divide potato wedges between plates. Spread some secret sauce over buns. Stack spring mix, some chopped onions, remaining pickles and patties on bottom buns. Close with top buns. Serve any remaining secret sauce on the side for dipping.