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Rapscallion Burger with Pimento Cheese


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


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