Wash and dry the fresh produce. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cheddar and monterey jack, mayonnaise, as much of the chopped peppers as you'd like and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Place the pork in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into 2 patties (or 4 patties for 4 servings), about 1/2-inch thick. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese mixture. Loosely cover the pan with foil. Cook 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

The USDA recommends a minimum safe cooking temperature of 160°F for pork.

Meanwhile, halve the tomatoes. In a large bowl, whisk together the vinegar, mustard, and a drizzle of olive oil; season with salt and pepper. Add the halved tomatoes and arugula. Toss to combine. Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns and cooked patties. Serve the burgers with the salad on the side. Enjoy!