Prep Time: 30 Minutes
Yields: 4 Servings

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

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

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.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295