Tag Archives: burgers

Pimento Cheese If You Please, Knock Me to My Knees…

That’s what David Allen Coe said, right?  Or was he talking about Jack Daniels?  I forget.

This week, I have several get togethers where I need to bring a little something something to satiate the goon squad.  So I threw together a big batch of pimento cheese last night to use on burgers, and it made enough to be a spread, a dip, and a filling for tea sandwiches.  I’m also thinking that it would be killer on nachos with black olives.  (Wait, what kind of goons eat tea sandwiches?)

Here’s my favorite recipe.  It will last for at least a week in the fridge.  My friends from the south grew up eating this sharp and cheesy delight at cocktail parties and holidays, and my peeps from the north are captivated by its bright orangey/pink hue.   You have to try it on burgers, straight up, no ketchup needed.

Pink 'n Juicy

Pimento Cheese

8oz sharp white cheddar, shredded

8oz yellow cheddar, shredded

7 oz. jar of Pimentos, drained and rinsed

2/3 cup mayo

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (or more to taste)

1/2 teaspoon cayenne pepper (or more to taste)

Black pepper

Combine all ingredients in the food processor and pulse to combine.  You will want the consistency to be somewhere between chunky and smooth.  Taste for seasoning.  Store in an airtight container for one week in the fridge.

GOON Feeding

Burger Redemption

Call me burger obsessed, but I plan my next burger weeks in advance.  It gives me time to eat lots of salads and to hit the treadmill, just knowing that on one special night, all of my burger dreams will come true.  This week, I had serious visions of my Saturday night filled with oozy cheese, juicy meat, and the perfect bun…but my burger reality was not the perfection I had envisioned.  It was actually such a disappointment that as soon as I left the table, I started plotting my burger redemption.

Redemption started with the prime meat mix (50% sirloin, 50% chuck) straight from Pam the Butcher at Wagshalls in Spring Valley.  With a light hand, the meat  was shaped into 1/2 pound patties, seasoned simply with S&P, cooked perfectly to 140 degrees and smothered in Brie.  Seriously, Brie might be the best burger topping ever.  We dressed them simply with lettuce, mayo and a little ketchup.  Sweet redemption success!

Does it get any better?

Oh yes...it does