Wash and dry the fresh produce. Thinly slice the gouda. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise. In a separate, large bowl, combine the honey, 2 tablespoons of olive oil (or 4 tablespoons for 4 servings), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

In a large nonstick pan, arrange the bacon in an even layer. Cook on medium-high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess oil.

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into 2 patties (or 4 patties for 4 servings), about 1/2-inch thick. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced gouda. Loosely cover the pan with foil. Cook 4 to 5 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 beef.

Meanwhile, to the bowl of dressing, add the arugula and sliced cucumbers. Toss to combine. Taste, then season with salt and pepper if desired.

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, BBQ mayo, cooked patties, cooked bacon, and pickles. Serve the burgers with the salad on the side. Garnish the salad with the peppers. Enjoy!