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Whisk 2 eggs in a large bowl. Add ¾ cups panko, ⅔ cup Ayoh Dijonayo, 2 teaspoons salt, and lots of freshly ground black pepper. Stir to combine thoroughly.
Add 2 pounds 80/20 ground beef and mix with your hands or a spatula until the wet ingredients are fully distributed into the meat. Divide the mixture into six portions, about 8 ounces each, and form into patties. Chill until firm, at least 1 hour.
Cut 2 Vidalia onions into six 1-inch rounds. Preheat a flat top griddle or large cast iron over high heat. Season the onions with salt and pepper, add olive oil, and add the onion rings. Cook until deeply golden and somewhat charred on both sides.
Place 12 Bibb lettuce leaves in a large bowl and dress lightly with olive oil and white wine vinegar. Season generously with salt and pepper and transfer to the fridge until ready to serve.
Lightly season the burger patties on the outside with salt. Sear the patties in a hot skillet until deeply crusted and charred on both sides, adding Swiss cheese to each patty to melt.
Toast buns cut side down in the skillet.
Spread ketchup on one side of each bun and Ayoh Dijonayo on the other side. Top with dressed lettuces, burger patty, griddled onions, and potato sticks. Serve with more ketchup and Dijonayo.