July 16, 2015
1/3 cup mayonnaise
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne powder
¼ pound extra sharp white cheddar cheese, coarsely grated
¼ pound extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely diced piquillo peppers or roasted red peppers
In a large bowl, stir together the mayonnaise, salt, pepper and cayenne with a fork. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
1½ lbs freshly ground chuck (ideally with an 80/20 meat/fat ratio)
2 tablespoons canola oil
Salt and freshly ground pepper
4 hamburger buns, with or without sesame seeds, split
8 thick slices double smoked bacon, cooked until crisp, optional
4 thick slices of a ripe tomato
4 large leafs butter lettuce
1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.
2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden-brown and cooked to medium doneness.
3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil, and cook until the cheese melts slightly.
4. Place the burger on the bottom half of the bun. Top the cheese with 2 slices of bacon, a slice of tomato and a piece of lettuce, and place the bun top.