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Pimiento Cheese Burgers

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"As a kid, one of the things I looked forward to each fall was the arrival of the West Tennessee State Fair, which was held in Madison, my home county. Like all fairs, this one was chock-full of good, greasy things to eat, but I happily skipped past the corn dogs, turkey legs, and pulled pig in favor of the juicy griddle-fried hamburgers that flew like hotcakes from a booth lined with long, low benches. I top my version with tangy, creamy Pimiento Cheese for extra Southern flavor. If you don't have a griddle, a cast iron skillet will work just fine."

List of Ingredients

â—¦ 1 ½ pounds ground beef or ground chuck (85% lean)
â—¦ 4 hamburger buns, split in half
â—¦ 1 tablespoon unsalted butter, softened
â—¦ Sea salt and freshly ground black pepper
â—¦ ½ cup Pimiento Cheese
â—¦ Toppings, such as lettuce, pickles, tomatoes, onions, mustard, mayonnaise, and ketchup (optional)


Recipe

Preheat the broiler. Divide the beef into four parts and shape into patties, ¼ to ½ inch thick.

Split the buns in half, spread with the butter, and place, cut side up, on a baking sheet. Set aside.

Heat a griddle or cast iron skillet over medium-high heat until just before the smoking point. Sprinkle both sides of each patty with salt and pepper to taste and cook for 3 to 4 minutes per side, or until cooked to the desired doneness.

Place about 1 heaping tablespoon of the Pimiento Cheese on top of each patty, cover, and reduce the heat to low. Continue to cook for 1 to 2 minutes more, until the cheese melts. Remove the burgers from the skillet and place on a paper towel to drain. Let rest, loosely covered, for 3 to 4 minutes before serving.

Meanwhile, place the buns under the broiler until lightly toasted; keep an eye on them, as this happens quickly. Arrange the burgers on the buns and serve warm with a variety of toppings, if desired.

Serves 4


Pimiento Cheese:

"Whether spread on saltines, white bread, or 'celery boats,' tangy, creamy Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream cheese, shredded Cheddar, and jarred red peppers, Pimiento Cheese is one of those unassuming Southern classics that can sometimes be a hard sell for people who didn't grow up on it. But when it's made right, it's easy to see why Southerners are so passionate about it. Try it — it may just become your new obsession."

â—¦ 2 cups (8 ounces) grated extra-sharp Cheddar cheese
â—¦ 1 cup (3 ounces) freshly grated Parmesan cheese
â—¦ One 4-ounce jar pimiento peppers, drained and chopped
â—¦ ½ cup your favorite or homemade mayonnaise
â—¦ 1 tablespoon apple cider vinegar
â—¦ 1 teaspoon honey
â—¦ Pinch of ground cayenne pepper
â—¦ Sea salt and freshly ground black pepper

Combine the Cheddar and Parmesan cheeses, pimiento peppers, mayonnaise, vinegar, honey, cayenne, and salt and black pepper to taste in a bowl and stir to blend. Cover and refrigerate until ready to serve, or for up to 1 week. For best flavor, make 1 day ahead.

When ready to serve, remove from the refrigerator and let cool to room temperature.

Makes about 2 cups