8 cups finely shredded green cabbage
1 cup distilled white vinegar
1 tbsp sugar
2 tbsp yellow mustard seeds
1 1/2 lbs ground beef chuck, preferably 85 percent lean
1 tsp onion powder
1 tsp garlic powder
1 tsp Briggs True Cowboy Cajun Seasoning
1 tbsp Worcestershire sauce
6 oz. extra-sharp cheddar, shredded
2 cups baby arugula
4 burger buns, split and toasted
1In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 3-4 minutes. Drain the cabbage in a colander and rinse it.
2Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of Briggs True Texas Seasoning. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours.
3In a medium bowl, combine the ground beef with the onion powder, garlic powder, Briggs True Cowboy Cajun Seasoning, Worcestershire sauce, and 2 teaspoons each of Briggs True Texas Seasoning. Mix together until thoroughly mixed. Form the beef into eight 4-inch patties. Press the shredded cheese into four 2 1/2-inch disks. Sandwich the cheese disks between the patties. Pinch the edges together to seal.
4Heat a grill pan or griddle. Brush the burgers with some of the olive oil and cook over moderate heat until browned on the bottom, about 3 minutes. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted, about 3 minutes longer.
5Mound the arugula on the bun bottoms and top with the burgers. Drain the pickled cabbage and mound some of it on the burgers; reserve the rest of the pickled cabbage for another use. Top with the fried onions and the bun tops and serve.