1 Preheat oven to 180ºC. Line a large baking tray with baking paper. Place potato wedges on the tray. Lightly spray wedges with oil and sprinkle them with paprika. Bake for 35–40 minutes, turning once, or until they are golden and tender.
2 Meanwhile, combine mince, carrot, onion and mustard in a large bowl. Season with cracked black pepper. Shape the mixture into four equal, 2cm-thick patties, using clean hands.
3 Preheat a barbecue hotplate or a large chargrill pan over medium-high heat. Lightly spray patties and asparagus with oil. Cook patties for 4–5 minutes each side, or until they are lightly charred and cooked through. Cook asparagus for 2 minutes each side, or until just tender.
4 Cut asparagus into 1cm pieces. Combine asparagus, tomato and parsley in a bowl. Season salsa with cracked black pepper.
5 Top each toasted bread half with a little of the baby spinach, a burger patty and some tomato salsa. Serve the burgers with sweet potato wedges.