The Eventide Cheeseburger Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine rice vinegar, water, sugar, and kosher salt. Warm over medium heat, stirring until sugar and salt dissolve and mixture is just under a simmer, about 2–3 minutes.

Pour the warm brine over the sliced onions, pressing down so onions are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–4 hours). Can be made a day ahead.

In a small bowl whisk together mayonnaise, gochujang, melted beef tallow, rice vinegar, honey, and lime juice until smooth.

Season with 1/8 tsp salt, taste and adjust — add a little more gochujang for heat or a touch more honey for sweetness. Cover and refrigerate until ready to assemble.

Form Patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties about 3.5 inches diameter and about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb to prevent doming. Do not overwork the meat. Season both sides of each patty with kosher salt and freshly ground black pepper.

Cook Patties

Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Place patties in the pan (work in batches if needed) and cook 3 minutes without moving until richly browned on the bottom. Flip and cook 2–3 minutes for medium; during the last 60–90 seconds top each patty with an American cheese slice and cover the pan briefly (lid or foil) to melt the cheese.

Toast Buns

While patties rest 1–2 minutes, melt 1 tbsp butter in a separate skillet over medium heat. Split the sesame buns and toast cut-sides down until golden, about 60 seconds.

To assemble each cheeseburger: spread about 1 to 1.5 tablespoons of gochujang–tallow mayo onto the bottom bun. Place one cheese-topped beef patty on the mayo. Top with a drained few slices (about 1–2 tbsp) of pickled red onion, then a leaf of iceberg lettuce. Spread a thin smear (about 1 tsp) of mayo on the top bun and close the burger. Serve immediately.

If making for a group, keep cooked patties loosely tented with foil on a warm plate and assemble just before serving to preserve bun texture and lettuce crunch.