Before starting, wash and dry all produce. Combine beef, panko, Dijon, 1/4 tsp (1/2 tsp) garlic salt and 1/8 tsp (1/4 tsp) pepper in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form beef mixture into two 5-inch-wide patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.** When patties are cooked through, top with cheese. Cover and cook until cheese melts, 1 min.Remove from heat.

Meanwhile, halve tomato lengthwise and cut into 1/4-inch half-moons.Drain pickles over a small bowl. (NOTE: You will use the pickle brine in step 4 to make your sauce.) Finely chop 1 tbsp (2 tbsp) pickles. Cut remaining pickles in half.

Add mayo, ketchup, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic salt to the small bowl with reserved pickle brine. Season with pepper.

Add vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add spinach, then toss to combine.

Divide dressed greens between plates. Top with tomatoes, patties and halved pickles.Sprinkle with croutons and drizzle special sauce over top.