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Smoked Pimento Cheeseburger
Servings
100
100
Cuisine Type
- american
Menu Part
- sandwich
Main Ingredient
- Cheese
Chef Steven Lingenfelter
Illegal Food
Atlanta
Southern ingredients and preparations are trending on menus, and pimento cheese is one of the favorites. At Illegal Food in Atlanta, chef Lingenfelter menus a housemade smoky version that tops one of his burgers. It's a blend of cream cheese, hot sauce, smoked paprika, fire-roasted red peppers and seasonings. Pickled ramps add color and flavor contrast. The burger itself is ground beef brisket.
Ingredients
Mayonnaise
12 egg yolks
1 tbsp. lemon juice
4 cups sunflower oil
1/3 cup white vinegar
Salt and pepper to taste
Smoked pimento cheese
3 lb. cream cheese
¼ cup hot sauce
1½ tbsp. salt
2½ tsp. jalapeno powder
2½ tsp. ground white pepper
2½ tsp. smoked paprika
2½ tsp. granulated garlic
2 cups fire-roasted and smoked red peppers, chopped
1 cup pickled ramps, chopped
6 qt. shredded smoked cheddar cheese
Burgers
Ground beef brisket
Caramelized red onions
Toasted buns
Arugula
Sliced bread-and-butter pickles
Steps
1. Prepare mayonnaise: In stand mixer with whisk attachment, combine egg yolks and salt to taste. With mixer at high speed, whisk in lemon juice. Drizzle in oil, 2 to 3 tablespoons at a time, until thick and emulsified. Whisk in vinegar; season to taste. Set aside.
2. Prepare smoked pimento cheese: In clean mixing bowl, with paddle attachment for stand mixer, beat cream cheese until fluffy. Add 5 cups mayonnaise; blend until well mixed. Add hot sauce, salt, jalapeno powder, paprika and garlic; blend until well mixed. Fold in peppers, pickled ramps and smoked cheddar.
3. Per serving, form ground brisket into 6- to 8-ounce patties. Cook burger to desired doneness. Top with caramelized onions and 3 tablespoons smoked pimento cheese. Place under broiler and broil until cheese melts.
4. Place burger on bun; dress with arugula and pickles.
Photo courtesy of California Milk Advisory Board
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