Make the Pickled Red Onions

Add the water, white vinegar, salt, and sugar to a small sauce pot. Heat over medium heat on the stove. Place the red onions in a mason jar or sealable container. When the liquid comes to a boil, stir to dissolve the salt and sugar. Pour over the onions and seal. Place in the refrigerator for at minimum an hour ~ you can make this several days in advance.

Make the Salad & Dressing

In a large bowl, toss together all of the salad fixings. Set aside.

In a measuring cup or small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, and garlic cloves. Season to taste with salt and pepper. Wait to dress the salad until the burgers are done cooking (I recommend only dressing the salad you will use as dressed salad does not keep well in the refrigerator).

Make the Burgers

In a medium bowl, mix together the ground chicken with the panko, flour, Cajun seasonings, tabasco, and Dijon mustard. Form into four equal patties.

Heat a frying pan over medium heat. Lightly spray with cooking spray. When hot, add the patties and cook 5 minutes. Flip and cook 2 minutes. Add the cheddar cheese, cover the pan, and cook an additional 3 minutes.

Plate

Dish the salad into bowls or onto plates and toss with the salad dressing. Top with a burger patty and the pickled red onions.

Eat immediately! Enjoy!