• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings).

• In a small microwave-safe bowl, combine sliced onion, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave until sugar has dissolved, 1 minute. • Keep covered, stirring occasionally, until ready to use in Step 5.

• Remove sausage* from casing if necessary; discard casing. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top patties with Monterey Jack; cover pan to melt cheese. **Swap in chicken sausage for pork sausage.**

• While patties cook, in a second small bowl, combine mayonnaise and as much hot sauce as you like. Set aside until ready to serve.

• Lightly crush croutons in bag. • Drain liquid from pickled onion into a large bowl; return drained onion to small bowl and set aside. • To bowl with pickling liquid, add 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Add arugula and crushed croutons; toss to combine. Season with salt and pepper to taste. • Halve and toast buns.

• Evenly spread cut sides of buns with spicy mayo. Fill buns with patties and as much pickled onion as you like. • Divide burgers and salad between plates. (TIP: Add any remaining pickled onion to salad if desired.) Serve. ***Chicken Sausage is fully cooked when internal temperature reaches 165°.***