Rapscallion Burger with Pimento Cheese

Photo by Robert Strickland

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1 burger

    For the Rapscallion 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
  • For the 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 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 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 the Pimento Cheese:

  1. Combine cheeses, mayonnaise, onion, shallot, and peppers, then fold in all remaining ingredients.
  • Recipe by
    Chef Nathan Tate of Rapscallion in Dallas, Texas

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