Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice tomatoes into half-moons. Season with salt. Peel, then slice the onion into ¼-inch half moons. Thinly slice one jalapeño, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)

To a small pot, add vinegar, jalapeño rounds, onions, 1 tsp sugar and 4 tbsp water. Season with salt. Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat. Transfer pickled jalapeños and onions to a small bowl. Set aside in the fridge to cool.

Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.) In a third small bowl, combine spicy mayo and 2 tsp water. (NOTE: This is your spicy mayo drizzle.)

To a medium bowl, add ground beef, panko and ½ tsp salt. Season with pepper, then combine. Form into 8 4-inch-wide patties. Divide patty filling between 4 patties, then top with remaining patties. Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.

Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden. Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties. Bake in the top of the oven for 6-9 min, until cooked through.**

Meanwhile, in a large bowl, whisk together 2 tbsp pickling liquid and 2 tbsp oil. Season with salt and pepper. Add spring mix to the dressing, then toss to coat. Drain pickled jalapeños and onions, then discard remaining pickling liquid. Divide salad between plates. Top with tomatoes, Burger Patties and pickled jalapeños and onions. Drizzle spicy mayo over top.