The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Rapscallion Burger with Pimento Cheese

Advertisement

Ingredients

Rapscallion Burger

8 ounces ground beef (80/20 is ideal)

1½ ounces Rapscallion pimento cheese (recipe follows)

Kosher salt and black pepper for seasoning

Pan au lait bun (or brioche bun)

1 tablespoon Zatarain’s Creole mustard

2 slices tomato

Bibb lettuce leaves

1 slice onion

2 strips thick-cut black pepper bacon, cooked

Rapscallion Pimento Cheese

8 ounces extra sharp cheddar, grated

2 ounces goat cheese

3 ounces parmesan cheese, finely grated

1/2 cup Duke's mayonnaise

2 tablespoons minced onion

2 tablespoons minced shallot

2 tablespoons minced peppadew peppers

1 teaspoon no-salt barbecue spice blend or chicken rub

1 teaspoon black pepper

1 tablespoon Crystal hot sauce

1 tablespoon Tabasco

1/2 teaspoon salt

1/2 teaspoon garlic, minced

1/2 teaspoon sugar

1 teaspoon Zatarain’s Creole mustard

1 tablespoon chopped parsley

1 tablespoon chopped chives

Directions

For Burger:

  1. Fire up the grill. Form the meat into a patty and season liberally with salt and pepper. Sear the burger on each side over hottest part of grill then move it to indirect heat. After about 2 minutes on each side, or when patty is medium rare, spread about an 1½ ounces pimento cheese on top and put it in broiler.
  2. While burger is finishing in broiler, brush bun with a little melted butter and toast on indirect heat. By the time the cheese is melted, the patty should be a perfect medium.
  3. To assemble, spread 1 tablespoon mustard on the bottom half of bun. Add lettuce, onion, and tomato, and top with burger, bacon, and top of bun.

For Pimento Cheese:

Combine cheeses, mayonnaise, onion, shallot, and peppers, then fold in all the remaining ingredients. Recipe yields one quart.

Print Recipe