© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Adam Kuban, adapted from John T. Edge's recipe in Hanburger & Fries
Edge counsels against using any condiments beyond the pimento cheese. It will be enough, he says.
For the pimento cheese:
24 ounces extra-sharp cheddar cheese, shredded
1 4 ounce jar diced pimentos, drained
1 teaspoon dried, rubbed sage
1 tablespoon black pepper
2 tablespoons scallions, chopped
pinch of sugar, or more to taste
⅓ cup mayonnaise
For the burgers:
1 pound ground chuck
1 teaspoon salt
1 teaspoon pepper
lettuce and tomato, optional
Combine the cheddar, pimentos, sage, pepper, scallions, and sugar in a large mixing bowl. Stir in the mayo, working the mixture into a chunky paste. Chill mixture if not using immediately, but remove it from the fridge a before you start cooking your burgers because it needs some time to soften.
Combine the chuck, salt, and pepper in a bowl, working the meat just enough to thoroughly mix in the salt and pepper (too much handling makes for tough burgers). Form meat into 4 equal-size patties. Heat a heavy skillet or grill to medium-high heat. Cook over heat 3 to 4 minutes (for medium-rare) on each side.
Slather buns with pimento cheese spread, add cooked patties, and top with lettuce and/or tomato, if desired.