Eventide Burger Recipe

In a small bowl, combine the mayonnaise, melted tallow, Dijon, apple cider vinegar, garlic powder, smoked paprika, black pepper, and kosher salt.

Whisk until smooth and homogeneous. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more salt if needed.

Cover and refrigerate for at least 15 minutes to let flavors meld while you prepare the patties. Keeps up to 1 week refrigerated.

Forming

Divide the ground beef into two equal portions (about 8 oz each). Gently form each into a loose ball and then press into a flat patty about 3.5–4 inches wide and roughly 1/2 inch thick. Do not overwork the meat; a light hand preserves juiciness.

Seasoning

Just before cooking, season both sides of each patty with kosher salt and freshly ground black pepper. Press a shallow dimple in the center of each patty with your thumb to discourage doming during cooking.

Cook

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon neutral oil and let it get shimmering. Place patties on the hot surface. Cook undisturbed for 3 minutes to develop a brown crust.

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 2–3 minutes for medium doneness (internal ~155°F/68°C), or until desired doneness. If you prefer extra melt, cover the skillet for the last 30–60 seconds to steam the cheese.

Transfer cooked patties to a plate and let rest briefly (1–2 minutes).

Heat a separate skillet over medium. Spread butter on the cut faces of the buns. Toast buttered sides in the skillet until golden and crisp, about 1–2 minutes.

Spread a generous tablespoon (or to taste) of the chilled tallow mayo on the bottom bun.

Place the rested cheeseburger patty onto the sauced bottom bun. Top with 3 pickle slices and optional red onion and lettuce as desired.

Spread a thin layer of tallow mayo on the top bun and close the burger. Press lightly, slice in half if serving and serve immediately.