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This recipe is courtesy of John T. Edge’s newest book, Hamburgers
& Fries: An American Story. Edge warns readers and cooks not
to upset the balance of condiments with this burger. He says that
chili, ketchup and mustard are all forbidden, as all the flavor
you need is included in the pimiento cheese topping.
Ingredients for Pimiento Cheese:
24 ounces shredded extra sharp Cheddar
1 (4-ounce) jar diced pimientos, drained
1 tsp dried, rubbed sage
1 tbsp black pepper
2 tbsps chopped scallions
pinch of sugar or to taste
1/3 cup mayonnaise
Method:
In a large mixing bowl, combine cheese, drained pimientos, sage,
pepper, scallions and sugar. Stir in mayonnaise until a chunky paste
forms. If not using immediately, chill pimiento cheese. Remove from
refrigerator just prior to cooking burgers because it will need
a few minutes to soften.
Ingredients for Burgers:
1 pound ground chuck
1 tsp salt
1 tsp black pepper
4 buns
4 leaves lettuce
1 tomato, sliced
Method:
In a medium mixing bowl, combine meat, salt and pepper. Form into
4 equally sized patties. Heat a heavy skillet over medium-high heat.
Place patties in skillet and cook 3–4 minutes per side for
medium rare. Slather buns with pimiento cheese, add patties, lettuce
and tomato.
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