Roast Sweet Potatoes
Heat oven to 400°F. Line a baking sheet with foil. Put sweet potatoes on baking sheet. Toss in 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper. Put in oven immediately and set a timer for 15 minutes. When timer goes off, turn sweet potatoes, and turn on broiler to 500°F. Cook sweet potatoes for 5 more minutes, or until tender and golden.
Meanwhile, cut brioche in half. Wash jalapeno, lime, green onion, and cilantro. Pick cilantro leaves. Chop half of the cilantro leaves, leaving the other leaves whole. Finely slice green onion. Zest and cut lime in half. Cut jalapeno in half, remove seeds and finely chop. Thinly slice shallot. Wash hands with hot soapy water.
Make Pineapple Salsa
Cut pineapple into ¼ inch cubes. In a small bowl, add pineapple, chopped cilantro, and green onion. Add the following to taste: half of the jalapeno, lime zest, and lime juice. Mix well. Season to taste with salt.
Drain pork and pat dry on paper towel. In a large mixing bowl, whisk together spice blend, honey, and balsamic vinegar. With clean hands, mix in pork, quick oats, remaining jalapeno, and salt. Form pork mixture into two (4 balls for 4 servings) balls and flatten into round patties, about 4-5 inches wide. Wash hands with hot soapy water.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Add burgers. Cook for 2-3 minutes on one side and flip. When cooking second side, add cheese on top. Reduce heat to medium-low and cover with a lid. Cook burgers to an internal temperature of 165°F.
Just before sweet potatoes from Step 1 are done, put brioche in oven. Toast for 1-2 minutes, or until golden and crispy around edges.
Assemble + Serve
Place brioche on plates. Spread mayonnaise on top and bottom buns. Build burger by adding shallot to bottom bun, then pork patty, pineapple salsa, and whole cilantro leaves. Close burger with top bun. Serve with a side of sweet potatoes. Enjoy!