Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

In a large bowl, toss 1 tablespoon of kosher salt with cabbage and massage it until it softens and releases its liquid, about 4 minutes. Drain cabbage in a colander and rinse it.

Wipe out bowl. Ad vinegar, sugar, mustard seeds, 1 cup of water, and 1 tablespoon of salt. Add cabbage to vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.

Meanwhile, in a large saucepan, heat 1 1/2 inches of vegetable oil to 325 degrees F. In a medium bowl, toss shallots with Wondra flour. Fry shallots all at once, stirring gently, until golden, about 7 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate to drain. Season shallots with salt. Reserve cooking oil.

In a medium bowl, combine ground beef with onion powder, garlic powder, smoked paprika, Worcestershire sauce, and 2 teaspoons each of kosher salt and ground pepper. Knead gently until thoroughly mixed. Form beef into eight 4-inch patties. Press shredded cheese into four 2 1/2-inch disks. Sandwich cheese disks between patties. Pinch edges together to seal.

Heat a grill pan or griddle. Brush burgers with some of shallot cooking oil and cook over moderate heat until browned on bottom, about 3 minutes. Flip burgers, invert a large heatproof bowl over them and cook until medium within and cheese is melted, about 3 minutes longer.

Mound arugula on bun bottoms and top with burgers. Drain pickled cabbage and mound some of it on burgers; reserve rest of pickled cabbage for another use. Top with fried shallots and bun tops and serve.

Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .