In a large bowl, add ground beef and season with ¾ teaspoon sea salt and pepper. Gently toss with fingertips.
Roughly divide ground beef in half, then in half again to form 4 equal pieces.
Using the same method, slice Montchevre Goat Cheese into 4 equal pieces.
With lightly cupped hands, gently form patties in your palm.
Place goat cheese round in center and bring burger up around sides, gently sealing at the top to form an even patty. Press gently with thumb to slightly indent the top and help the patty maintain shape while cooking.
Season with a light sprinkle of salt and pepper, then place on preheated grill of your choice (charcoal, smoker, stovetop,, etc) and cook until medium - about 2-3 minutes per side.
Meanwhile, toast buns lightly and smear each side with roughly 1 tablespoon sweet onion chili jam. Assemble by topping bottom bun with arugula followed by stuffed burger, pickled red onions and top bun. Secure with a pick if necessary - mini pickle optional.
Once formed separate patties with parchment paper and freeze for up to 3 months in an airtight container or vacuum seal. Thaw overnight in refrigerator and cook as directed.Make a less spicy mild version by mixing chili onion jam with mayonnaise.