Ingredients

Rich's Sourdough Hamburger Bun Dough
Kosher Salt
8 C Finely Shredded Green Cabbage (1 1/2 Pound Head)
1 C Distilled White Vinegar
1 tbsp. Sugar
2 tbsp. Yellow Mustard Seeds
Vegetable Oil For Frying
5 Piece Shallots, Thinly Sliced
1/4 C Flour
1 1/2 lb Ground Beef Chuck
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Sweet Smoked Paprika
1 tbsp. Worcestershire Sauce
Ground Pepper
6 oz Extra-sharp Cheddar, Shredded
2 C Baby Arugula

Directions

1
 Pan Rich's Sourdough Hamburger Bun Dough 3x4 on paper lined sheet pan. Thaw overnight in retarder at 38 to 40°F (3 to 4°C). Cover with plastic.
2
 Allow pieces to warm up for 15 minutes
3
 Proof for around 30-45 minutes at 100°F (38°C) and 85% humidity or leave on floor for about 60-90 minutes until double in size.
4
 Bake using convection oven at 325°F (160°C) for 12-15 minutes until golden brown and the internal temperature reaches above 200°F.
5
 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. Drain the cabbage in a colander and rinse it.
6
 Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt. 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.
7
 Meanwhile, in a large saucepan, heat 1 1/2 inches of vegetable oil to 325°. In a medium bowl, toss the shallots with the flour. Fry the shallots all at once, stirring gently, until golden, about 7 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain. Season the shallots with salt. Reserve the cooking oil.
8
 Heat a grill pan or griddle. Brush the burgers with some of the shallot cooking 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.
9
 Mound 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 shallots and the bun tops and serve.
4 burgers