Ingredients:
6 oz. extra-sharp white Cheddar, coarsely grated
6 oz. extra-sharp yellow Cheddar, coarsely grated
1/2 cup drained and finely diced roasted red peppers
1/2 cup mayonnaise
Dash Worcestershire sauce
Large pinch cayenne powder
1/4 tsp. each salt and freshly ground pepper
1 1/2 lbs. ground beef (80/20 percent)
2 tsp. Lawry’s seasoning salt
2 T. grapeseed or other vegetable oil
4 hamburger buns, split and toasted
4 slices thick-cut bacon, cooked until crisp
4 slices sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
4 Romaine lettuce leaves
Directions:
Place white and yellow Cheddar cheese in the food processor; top with roasted peppers, mayonnaise, Worcestershire, cayenne, salt and pepper. Process until as smooth as you desire. Cover the bowl and refrigerate for at least 30 minutes; keeps 1 week.
Preheat grill. Divide the ground beef mixture into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 to 6 minutes each side to desired doneness.
3. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just softened, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce.
Tip: The Pimiento Cheese may also be served as a spread or dip.
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