• Core, then cut apple into 1/2-inch wedges.
• Halve tomatoes.
• Stir mayo and half the mustard together in a small bowl. Set aside.

• Add sausage, garlic puree, panko and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer more tender patties, add an egg to mixture!) 
• Season with pepper, then combine.
• Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

• Heat a large non-stick pan over medium-high heat.
• When hot, add almonds to the dry pan. 
• Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
• Transfer toasted almonds to a plate.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1 tsp (2 tsp) oil, then apples. Drizzle with 1 1/2 tbsp (3 tbsp) maple syrup.
• Cook, stirring often, until apples are golden brown and tender-crisp, 2-3 min per side.
• Transfer caramelized apples to a plate. Set aside.
• Carefully wipe the pan clean.

• Reheat the same pan over medium.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
• Meanwhile, halve buns.
• Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
• Broil buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)

• Whisk together remaining maple syrup, remaining mustard and 1 tbsp (2 tbsp) oil in a large bowl.
• Add spring mix, toasted almonds and tomatoes. Season with salt and pepper, then toss to combine. 
• Spread mustard-mayo mixture on top buns. 
• Stack patties and caramelized apples on bottom buns. Close with top buns.
• Divide burgers and salad between plates.

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