2 tablespoons unsalted butter
2 yellow onions (thinly sliced)
1 tablespoon olive oil
4 ground beef dry-aged burger patties (6 ounces each)
4 slices Sharp white cheddar cheese
4 potato hamburger buns (toasted)
1 cup mayonnaise
1/4 cup bread and butter pickles (chopped)
1 tablespoon gojuchang
1 tablespoon soy sauce
1 teaspoon Chinese hot mustard
1 teaspoon sriracha
2 teaspoons toasted sesame oil
kosher salt & freshly ground black pepper (to taste)
Place a large sauté pan over medium heat and add butter. Once melted, add onions and a large pinch of salt. Cook, stirring occasionally until the onions begin to brown. Turn heat to low and cook until well caramelized, 30 minutes. Remove from the heat and set aside.
Preheat a cast iron grill pan over medium-high heat. Season the burgers on both sides with salt and freshly ground black pepper.
Drizzle hot grill pan with 1 tablespoon olive oil and add burgers. Cook without moving until a nice crust forms on one side, 4-5 minutes then flip and finish cooking on the other side, another 2-3 minutes. In the last minute of cooking top each burger with a slice of cheese. Add 1-2 tablespoons of water to the grill and cover burgers with a metal lid to help melt cheese.
To serve, spread the toasted buns with a couple tablespoons of Asian Mayo. Top with cheeseburger, some caramelized onions.
For the Asian Mayo: in a large mixing bowl, combine all ingredients. Season with salt and pepper. Reserve until ready to serve.
Helpful Tips: Make the mayo a day ahead of time. The longer the mayoi rests in the refrigerator, the more it will thicken and the flavors will develop.