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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Grace Parisi, Food & Wine
Servings: 4
¾ pound ground chuck, about 80 percent lean
¾ pound ground sirloin, about 90 percent lean
vegetable oil
salt and freshly ground pepper
4 ounces shredded sharp cheddar
½ teaspoon dry mustard
¼ teaspoon pepper
1 tablespoon mayonnaise
2 tablespoons chopped pimentos
4 kaiser rolls or hamburger buns, split and toasted
grilled chile relish
Light a grill. In a bowl, mix the ground meats and gently form into four 4-inch patties, about 1 ½ inches thick. Make a ½-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper.
In a processor, blend 4 ounces shredded sharp cheddar, ½ teaspoon dry mustard, ¼ teaspoon pepper, 1 tablespoon mayonnaise and 2 tablespoons chopped pimentos. Stuff the burgers with the pimento cheese before grilling.
Grill the burgers over high heat, turning once, about 6 minutes for medium-rare; transfer to the buns, top with the relish and serve.
For the Grilled Chile Relish:
Servings: 3 cups
4 poblano chiles
4 anaheim chiles
1 large sweet onion, sliced ½ inch thick
vegetable oil
¼ cup light brown sugar
¼ cup each of whole-grain mustard and Dijon mustard
2 tablespoons cider vinegar
salt and freshly ground pepper
Light a grill. Rub the chiles and onion with oil and grill until charred, 8 minutes. Peel and seed the chiles and cut into thin strips; chop the onion. Transfer the vegetables to a saucepan. Add the remaining ingredients and bring to a simmer over moderate heat, then serve.