Wash and dry all produce. Preheat the oven to 450 degrees. Cut the zucchini into 1/2-inch sticks. Thinly slice 3 rounds of onion. Thinly slice the pickle into rounds.

Add the zucchini to a medium bowl with 1 Tablespoon mayonnaise. Toss to thoroughly coat. Add the panko into the bowl to coat the zucchini. Season generously with salt and pepper. Spread the zucchini fries onto a lightly oiled baking sheet. (HINT: Some of the breadcrumbs will fall off, but that’s okay!) Place in the oven for 15-20 minutes, tossing once, until golden brown and crispy.

Form the patties: Form the burger blend into two patties, and season generously on all sides with salt and pepper. Press a small indent into the center of each patty.

Heat a drizzle of oil in a large pan over medium-high heat. Add the patties. Cook 2-5 minutes per side, until cooked to desired doneness (2 minutes for rare and up to 5 for well-done).

Toast the buns: While the burgers cook, split the buns and place in the oven to toast 3-4 minutes.

Assemble and serve: During the last minute of cooking, top each patty with a cheese slice, and cover the pan until the cheese melts. Spread the buns with mustard and ketchup. Fill with a burger, some pickles, onions, and lettuce. Serve the crispy zucchini fries on the side with any remaining sauces for dipping. Enjoy!