• Thinly slice tomato.
• Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch rounds. Separate into rings.
• Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat.
• Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)

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

• Meanwhile, combine chopped jalapeños, cream cheese and half the cheddar cheese in another small bowl. (NOTE: This is your patty filling.)
• Combine spicy mayo and 1 tsp (2 tsp) water in a third small bowl. (NOTE: This is your spicy mayo drizzle.)

• Add beef, half the panko (use all for 4 ppl) and 1/2 tsp (1 tsp) salt to a medium bowl. (TIP: If you prefer more tender patties, add 2 eggs to the mixture.) 
• Season with pepper, then combine.
• Form into eight 4-inch-wide patties (16 patties for 4 ppl). Divide patty filling between 4 patties (8 patties for 4 ppl), then top with remaining patties.
• Firmly pinch edges of patties together to seal in filling, then gently reshape into rounds.

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

• Meanwhile, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl.
• Season with salt and pepper, then whisk to combine.
• Add spring mix, then toss to coat.
• Drain pickled jalapeños and onions, then discard remaining pickling liquid.
• Divide salad between plates.
• Top with tomatoes, patties and pickled jalapeños and onions.
• Drizzle spicy mayo drizzle over top.

If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 servings, if you prefer more tender patties add 2 eggs to the mixture.) Form into eight (four) 5-inch-wide patties.