Korean Cheeseburgers with Sesame-Cucumber Pickles

1. Pickle the Cucumbers

In a medium bowl, whisk together 2 teaspoons of white vinegar, a pinch of kosher salt, and 1 teaspoon of turbinado sugar until the sugar has fully dissolved. Toss in the cucumber slices, ensuring each piece is coated evenly. Set them aside to marinate and develop flavor while you prepare the other ingredients.

2. Prepare Soy Marinade

In a small bowl, combine the soy sauce, scallions, minced garlic, 1/2 teaspoon of black pepper, and the remaining 2 tablespoons of turbinado sugar. Stir the mixture until the sugar has completely dissolved, integrating the garlic and scallions into the soy sauce to infuse it with their aromatic qualities.

3. Make Mayonnaise Spread

Create a creamy, flavorful spread for your buns by mixing 1 tablespoon of the soy marinade you just prepared with 1/2 cup of mayonnaise and 1/2 teaspoon of roasted sesame oil. Blend them well to ensure a uniform taste that will complement the burger.

4. Prepare the Beef Patties

In a medium bowl, gently mix the ground beef with 3 tablespoons of the soy marinade. Shape the mixture into four equal-sized patties and place them on a baking sheet.

5. Broil the Patties

Cook the patties under a preheated broiler for about 4 minutes, then carefully place a slice of American cheese on top of each patty and return them to the broiler for an additional minute or until the cheese is perfectly melted and bubbly.

6. Season the Pickles

Season the marinated cucumber slices with the remaining 2 teaspoons of roasted sesame oil, giving them a nutty flavor that perfectly complements the tangy vinegar.

7. Assemble the Burgers

Spread a generous layer of the mayonnaise mixture on the bottom half of each bun. Layer on butter lettuce, sliced onions, and tomatoes to your liking. Add the cheesy beef patty on top, followed by a heap of the sesame-cucumber pickles. Cap it off with the top bun, and your Korean cheeseburger is ready to be devoured.