• 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 half the onion into 1/4-inch half-moons (use whole onion for 4 servings).
• Thinly slice half the jalapeño, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
• Remove and discard outer layer and stem of lettuce. Halve lengthwise, then chop into 1/2-inch pieces.

• To a small pot, add vinegar, jalapeño rounds, onion rings, 1 tsp (2 tsp) sugar and 2 tbsp (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 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)

• To a medium bowl, add Beyond Meat®, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
• Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (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 1/2 tbsp (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 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add lettuce to the dressing, then toss to coat.
• Drain pickled jalapeños and onions, then discard remaining pickling liquid.
• Divide salad between plates.
• Top with tomatoes, Beyond Meat® patties and pickled jalapeños and onions.
• Drizzle spicy mayo over top.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**