Cheddar-Stuffed Burgers


  • Kosher salt
  • 8 Cups green cabbage (from a 1 1/2-pound head), finely shredded
  • 1 Cup distilled white vinegar
  • 1 Tablespoon sugar
  • 2 Tablespoons yellow mustard seeds
  • Vegetable oil Đ enough to coat pan or griddle
  • 5 Large shallots, sliced very thinly crosswise and separated into rings
  • 1/4 Cup instant flour
  • 1 1/2 Pounds ground beef chuck, preferably 85 percent lean
  • 1 Teaspoon onion powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon sweet smoked paprika
  • 1 Tablespoon Worcestershire sauce
  • Freshly ground pepper, to taste
  • 6 Ounces extra-sharp cheddar, shredded
  • 2 Cups baby arugula
  • 4 Brioche buns, split and toasted


  • Step 1: 1. In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 4 minutes 2. Drain the cabbage in a colander and rinse it Step 2: 3. Wipe out the bowl 4. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt 5. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged 6. Let stand at room temperature Step 3: 7. Meanwhile, in a large saucepan, heat 1 1/2 inches of vegetable oil to 325 degrees 8. In a medium bowl, toss the shallots with the instant flour 9. Fry the shallots all at once, stirring gently, until golden Đ about 7 minutes 10. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain 11. Season the shallots with salt 12. Reserve the cooking oil Step 4: 13. In a medium bowl, combine the ground beef with the onion powder, garlic powder, smoked paprika, Worcestershire sauce and 2 teaspoons each of kosher salt and ground pepper 14. Knead gently until thoroughly mixed 15. Form the beef into twelve 4-inch patties 16. Press the shredded cheese into six 2 1/2 -inch disks 17. Sandwich the cheese disks between the patties 18. Pinch the edges together to seal Step 5: 19. Heat a grill pan or griddle 20. Brush the burgers with some of the shallot cooking oil and cook over moderate heat until browned on the bottom, about 3 minutes 21. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted, about 3 minutes longer Step 6: 22. Mound the arugula on the bun bottoms and top with the burgers 23. Drain the pickled cabbage and mound some of it on the burgers; reserve the rest of the pickled cabbage for another use 24. Top with the fried shallots and the bun tops and serve