Ingredients
For the burger- 2 pounds ground meat; recommended: 70% sirloin, 30% ground pork (or even ground bacon)
- 1 tbsp Worcestershire sauce
- 2 tsp coarsely ground black pepper
- 2 tsp kosher salt
- 4 sourdough rolls
- Pimiento cheese (recipe below)
- 4 oz cream cheese at room temperature
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- 3 dashes Tobasco
- 1 cup drained and chopped pimientos
- 1 cup sliced scallions, cut on the diagonal
- 3 cups grated orange cheddar cheese
Directions
-
Combine meat mixture with Worcestershire and ground black pepper.
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Divide meat mixture into ½ pound balls and wrap well in plastic. Reserve until ready to grill.
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Heat grill to very hot temperature.
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Unwrap meat balls and press into patties. Season well with salt before cooking.
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Cook burger for 3-5 minutes per side for medium/medium-rare. Let rest.
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Top with pimiento cheese and serve on toasted sourdough roll.
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Pimiento Cheese Method
Mix the cream cheese with the cayenne pepper, salt, Tabasco, and pimientos. Fold in the scallions and cheddar cheese just until mixed—pimiento cheese should be chunky.
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