Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the mozzarella. Roughly chop the onions. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine half the honey (kneading the packet before opening), 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Halve the buns.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Transfer to a bowl.Rinse and wipe out the pan. 

Place the beef in a bowl. Add the spice blend and half the parmesan. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 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 cook 2 minutes, or until lightly browned. Evenly top with the sliced mozzarella. Loosely cover the pan with foil and cook 2 to 3 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, in a large bowl, whisk together the remaining honey, vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper. Just before serving, add the chopped onions, sliced radishes, and arugula. Toss to combine. Taste, then season with salt and pepper if desired. 

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, tomato jam, and cooked patties. Serve the burgers with the salad on the side. Garnish the salad with the sliced green tops of the scallions and remaining parmesan. Enjoy!