For the Spicy Pickled jalapeños, slice the peppers into scant ¼” rings and pack into a heatproof glass storage jar. Place the mustard seed, ground turmeric, sugar, and vinegar in a stainless-steel pot. Bring to a boil, swirling once or twice to dissolve the sugar. Boil for 2 minutes and then pour into the jar over the jalapeño slices. Push the jalapeños under the brine with a spoon. They will shrink a bit as they sit. Let cool to room temperature. (Recipe makes about 2 cups and can be stored covered in the fridge for about a month.)

For the Plant-Based Pimento Cheese spread, mix all ingredients in a bowl. Cover and store in the refrigerator until it’s time to spread on the burger.

For the Date BBQ sauce, heat 1 cup water with the pitted dates in a small pan over medium heat and simmer gently for 6 to 8 minutes until dates are softened. Drain the water and put the dates and ketchup in a food processor or blender and puree on low speed until smooth.
(Sauce makes about 2 cups and will keep covered in the fridge for about a month.)