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1
Make the slaw at least an hour in advance by combining the thinly sliced red onion, vinegar, sugar and salt in a bowl large enough hold the remaining slaw ingredients. Toss with tongs and let mixture sit 10 minutes before adding remaining ingredients (cabbage through black pepper). Thoroughly combine and taste for salt and sugar, adding a pinch at a time to your liking. Cover bowl with plastic wrap and let it sit in the refrigerator until ready to serve.
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2
Combine ground chuck and remaining burger ingredients in a medium bowl. With clean hands, and a light touch (do not squeeze the meat in your hands) mix the ingredients to ensure even distribution of spices. Form 4 equal sized patties (roughly 6 oz each) and make an indentation with your thumb in the center of each. Do not overwork the meat.
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3
Prepare and light your grill. Once it is hot, clean with your wire brush and then, using long handled tongs, quickly oil it by wiping grill with a paper towel dipped in vegetable oil. Cook burgers over medium high heat to your liking, adding slices of Swiss cheese after you flip, if desired. For medium, I cooked mine for 3 min, flipped, added cheese, and cooked for another 4 minutes. Once you flip your burgers, toast your buns on the grill, being careful not to burn them.
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4
Remove slaw from refrigerator, and mix (cabbage will have let out some water) before serving.
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5
To serve, arrange cheeseburger on bottom bun, top with a generous amount of special slaw, cap with top of bun and enjoy.
