Celebrity chef, cookbook author and “Winningest Woman in Barbecue” Melissa Cookston shares her recipe for a juicy Deep South Burger for Fourth of July celebrations. Plus, make it extra special with Pimento Cheese.
“A good juicy burger topped with melted pimento and cheese makes for a good day,” Cookston said.
DEEP SOUTH BURGERS WITH PIMENTO AND CHEESE
2 pounds ground beef
. Worcestershire sauce
1 tsp. granulated garlic
1 tsp. onion powder
2 tbsp. Grillin’ Shake (recipe follows)
Pimento and Cheese (recipe follows)
4 buns, for serving
Prepare a medium-hot grill for cooking. In a bowl, combine the ground beef, Worcestershire, garlic and onion powder. Stir until incorporated and pat into 4 (8-ounce) patties (I usually use a burger ring when I’m grilling so I can get evenly thick patties). Season both sides with the Grillin’ Shake and place on a medium-hot grill. Cook to your desired temperature, about 4 to 5 minutes per side for medium to medium-well.
As the burgers are nearing temperature, place 2 to 3 ounces of Pimento and Cheese on each burger and let cook for 1 to 2 more minutes, or until the Pimento and Cheese is beginning to melt. Place the burger patty on the bun with your favorite burger fixings, then top with a fried green tomato and enjoy.
Makes about ¾ cup
6 Tablespoons kosher salt
3 tablespoons coarsely ground black pepper
1 tablespoon onion flakes, lightly ground in a spice grinder
1 tablespoon granulated garlic
½ teaspoon crushed red pepper
1 tablespoon coriander seeds, lightly ground in a spice grinder
1 teaspoon dried thyme
Combine all the ingredients in a small mixing bowl and stir until well incorporated. Store in an air tight container for up to 2 months.
PIMENTO AND CHEESE
Makes 4 cups.
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
2 tsp. grated Vidalia or other sweet onion
½ tsp. coarse ground black pepper
½ tsp. hot sauce
3 cups shredded cheddar cheese
¼ cup canned jalapenos, diced (optional)
Whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimentos, onion, pepper, hot sauce, hot sauce, cheese and jalapenos (if using). Stir until well mixed, then add salt if needed. Store, covered, in the refrigerator for up to a week, but bring to room temperature before using on burgers.