Beef Patty Melts

While onions caramelize, cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined 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 top of the oven, rotating sheets halfway through.)

While sweet potatoes roast, add beef and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan (from step 1) over medium-high. When hot, add patties. Pan-fry until cooked through, 4-5 min per side.** Remove the pan from heat. Carefully drain and discard fat, then wipe the pan clean.

While patties are cooking, halve buns and, using your palm, gently flatten. Spread Dijon over cut side of buns. Stack onions, cheese and cooked patties on bottom buns. Close with top buns. Heat the same pan over medium. When hot, add 1 tbsp butter, then patty melts. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter per batch.) Place a heavy-bottomed pan over top and pan-fry until buns are golden-brown, 1-3 min. Add 1 tbsp butter (dbl for 4 ppl) to the pan, then flip patty melts. Place the heavy-bottomed pan over top and pan-fry until buns are golden brown and cheese is melted, 1-3 min.

While patty melts cook, cut tomatoes into 1/4-inch pieces. Combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.