recipe 
yields
1 burger
8 ounces ground beef (80/20 is ideal)
1½ ounces Rapscallion pimento cheese
Salt and 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
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 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
Recipe yields one quart.
For the Rapscallion Burger
For the Rapscallion Pimento Cheese
steps
For the Burger:
- 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.
- 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.
- 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 the Pimento Cheese:
- Combine cheeses, mayonnaise, onion, shallot, and peppers, then fold in all remaining ingredients.
Date Published: 08.17.16
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Recipe by
Chef Nathan Tate of Rapscallion in Dallas, Texas
