• Peel, then cut shallot into 1/8-inch slices.
• To a small pot, add shallots, 1 tbsp (2 tbsp) vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)

• Meanwhile, halve tomatoes.
• Thinly slice cucumber.
• Core apple. Coarsely grate half the apple. Cut remaining apple into 1/2-inch pieces.

• To another medium bowl, add turkey, grated apple, half the panko (use all for 4 servings) and half the mustard. Season with pepper and 1/8 tsp (1/4 tsp) salt, then combine.
• Divide mixture into 6 equal portions (12 for 4 servings).
• Roll portions into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)

• Heat a large non-stick pan over medium.
• When hot, add 2 tsp (4 tsp) oil, then patties. Cook for 3-4 min, until golden all over and cooked through.**
• Remove from heat.
• Transfer patties to a plate.

• Meanwhile, in a small bowl, combine ranch and remaining mustard. Season with pepper.

• Over a large bowl, drain pickled shallots, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining pickling liquid.
• To the same bowl, add 1 tsp (2 tsp) oil, then whisk to combine.
• Add diced apples, tomatoes, cucumbers, spring mix and pickled shallots to the bowl, then toss to coat.
• Divide salad between plates. Top with patties.
• Drizzle with mustard-ranch dressing.
• Sprinkle half the cheese (use all for 4 servings) over top.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook the pork.**