KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES

Korean Cheeseburgers With Sesame-Cucumber Pickles image

Provided by Kay Chun

Time 25m

Yield 4 servings

Number Of Ingredients 13

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2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.