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.
-
Divide meat mixture into ½ pound balls and wrap well in plastic. Reserve until ready to grill.
-
Heat grill to very hot temperature.
-
Unwrap meat balls and press into patties. Season well with salt before cooking.
-
Cook burger for 3-5 minutes per side for medium/medium-rare. Let rest.
-
Top with pimiento cheese and serve on toasted sourdough roll.
-
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.
Related Posts
Think of the cosmic wonder that brought you here
12 Months of Cocktails at AKB Austin
Antiqued Banana Bread
12 Months of Cocktails at AKB Austin
Norwegian-style smoked salmon with dill
A Holiday Recipe from Chef Eric