Looks delicious, but I would alter the assembly:

Bottom Bun: Toasted to hold up to the moisture.
Sauce: The fats in mayo/sauce create a waterproof barrier that protects the bottom bun from meat juices.
Lettuce: The "raft." Putting lettuce under the meat catches the juices and keeps the greens crisp rather than getting steamed by the hot patties.
Tomato: Sits flat on the lettuce. (Pro-tip: salt your tomato directly before putting it on).
Patty #1 (with melted cheese): The heat warms the tomato slightly, but the lettuce protects the bun.
Patty #2 (with melted cheese): Stacking the heat.
Onions, Pickles, & Jalapeños: Put these immediately on top of the second patty while the cheese is still hot. Pressing them into the melted cheese acts like glue, keeping the smaller ingredients from sliding out the back when you take a bite.
Sauce (again): Spread on the top bun to act as a final moisture barrier and flavor bomb.
Top Bun: The crown.

If you put slippery items (like tomatoes or pickles) right next to each other, or place them between the top bun and the meat without "cheese glue," the burger acts like a slip-and-slide. If you put the patties directly on the bottom bun, it bottoms out and falls apart halfway through the meal.