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Pimento Cheeseburgers

Burgers slathered with pimento cheese and served with a collard-green carrot slaw.

Serves 2Prep 15 minCook 15 minDifficulty mediumCuisine American

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−Servings: 2+

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Ingredients

• 10 ozground beef
• 2sesame seed buns
• 2 ozcheddar cheese
• 1carrot
• ½ bunchcollard greens
• Salt and freshly ground black pepper
• Olive oil (you'll use about 2 teaspoons + 1 teaspoon)
• Knick-knacks (for pimento cheese / slaw seasoning)
• 2 ozsweet piquante peppers (finely chopped)
• 1shallot
• 1 tbspchampagne vinegar
• 1 tbspmayonnaise
• 1 tsppimento cheese spice blend (garlic powder, mustard powder & sugar)

Instructions

1. Prepare the ingredients
2. Wash and dry the fresh produce. Halve the buns.
3. Peel the carrot and grate it on the large side of a box grater.
4. Peel and mince the shallot.
5. Remove and discard the collard green stems; thinly slice the leaves.
6. Grate the cheddar cheese.
7. Finely chop the piquante peppers.
8. Make the slaw
9. In a medium pan (nonstick if you have one), heat 2 teaspoons olive oil over medium-high heat until hot.
10. Add the grated carrot and minced shallot; season with salt and pepper. Cook, stirring occasionally, 1–2 minutes, until slightly softened.
11. Add the sliced collard greens; season with salt and pepper and cook, stirring occasionally, 1–2 minutes, until wilted.
12. Add the champagne vinegar and cook, stirring, 30 seconds to 1 minute until the vinegar has cooked off.
13. Add 1/2 cup water and cook, stirring occasionally, 3–5 minutes, until the water has cooked off and greens are tender.
14. Season to taste with salt and pepper. Transfer the slaw to a bowl and wipe out the pan.
15. Make the pimento cheese
16. While the slaw cooks, in a medium bowl combine the grated cheddar, mayonnaise, chopped piquante peppers and the pimento cheese spice blend.
17. Season with salt and pepper to taste. Refrigerate until ready to use.
18. Form & cook the patties
19. Place the ground beef in a bowl; season with salt and pepper and gently mix to incorporate. Form into two 1/2-inch-thick patties using your hands.
20. In the same (cleaned) pan, heat 1 teaspoon olive oil over medium-high until hot. Add the patties and cook about 2–3 minutes per side for medium-rare, or longer until cooked to your desired doneness and browned.
21. Transfer patties to a plate and keep warm, leaving any browned bits (fond) in the pan.
22. Toast the buns
23. Add the bun halves, cut side down, to the pan with the reserved fond. Toast over medium-high heat 1–2 minutes, or until lightly browned.
24. Assemble & serve
25. Top the bottom halves of the toasted buns with half the pimento cheese, then place a cooked patty on each.
26. Spread the remaining pimento cheese on the top buns and close the burgers.
27. Serve each burger with a portion of the collard green & carrot slaw on the side. Enjoy!

Notes

• Adjust cooking time for patties to reach your preferred doneness; 2–3 minutes per side yields medium-rare for 1/2-inch patties.
• If you prefer a milder pimento spread, reduce the amount of piquante peppers.
• The pimento cheese can be prepared ahead and chilled; assemble burgers just before serving.
• **Wine pairing suggestion:** Cabernet Franc or Cabernet Sauvignon