• Peel, then cut shallot into 1/8-inch slices.
• Add shallots, 1 1/2 tbsp (3 tbsp) vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
• Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. 
• Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

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

• Add beef, panko, grated apple and half the mustard to another medium bowl. Season with pepper and 1/8 tsp (1/4 tsp) salt, then combine.
• Divide mixture into 6 equal portions (12 for 4 ppl).
• 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 1/2 tbsp (1 tbsp) oil, then patties. Cook until golden-brown all over and cooked through, 3-4 min per side.**
• Remove from heat.
• Transfer patties to a plate.

• Meanwhile, combine half the BBQ sauce (use all for 4 ppl), remaining vinegar and remaining mustard in another small bowl. Season with pepper.

• Drain pickled shallots over another large bowl, reserving 1 tbsp (2 tbsp) pickling liquid. Discard any remaining pickling liquid.
• Add 1 tbsp (2 tbsp) oil to the bowl with pickling liquid, then whisk to combine.
• Add diced apples, tomatoes, cucumber, spring mix and pickled shallots to the bowl, then toss to coat.
• Divide salad between plates. Top with patties.
• Drizzle with BBQ-mustard dressing.
• Sprinkle cheese over top.

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