Preheat oven to 425 degrees. Wash and dry produce.

Cut sweet potatoes into ½-inch-thick wedges. Trim and cut cucumber into ¼-inch rounds. Halve, peel, and thinly slice onion; mince a few pieces until you have 1 TBSP (2 TBSP for 4 servings). Trim and discard root end from lettuce; separate leaves. Thinly slice inner leaves until you have ½ cup (1 cup for 4); leave remaining leaves whole. Thinly slice tomato into rounds. 

Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender and slightly crispy, 25-30 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

While sweet potatoes roast, in a small bowl (medium bowl for 4 servings), combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4), a pinch of salt, and pepper. Cover with plastic wrap and microwave for 30-60 seconds.

Refrigerate, stirring occasionally, until ready to serve. 

In a large bowl, combine turkey*, panko, minced onion, garlic powder, half the sweet soy glaze (save the rest for serving), salt, and pepper. Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun. 

Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. (For 4 servings, you may need to work in batches.)

Halve and toast buns.

Serve turkey burgers, buns, shredded lettuce, whole lettuce leaves, mayonnaise, spicy mayo, sweet potato wedges, pickled cucumber, sliced onion, sliced tomato, and remaining sweet soy glaze family style so everyone can build their own burgers. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)