WEEKDAYS 1e|12c|p

Deep South Burgers with Pimiento & Cheese & Fried Green Tomatoes

Melissa Cookston
Servings: 4
1 to 2 hr
Part 1 of 2

Get the grill fired up for these incredibly delicious cheese burgers!

  • Ingredients
  • step-by-step directions
Deep South Burgers with Pimiento & Cheese & Fried Green Tomatoes
  • 2 pounds ground beef
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 2 tablespoons Grillin' Shake (recipe follows)
  • pimiento and cheese (recipe follows)
  • 4 sesame hamburger buns (for serving)
  • fried green tomatoes (recipe follows)
Pimiento and Cheese
  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup mayonnaise
  • 4 ounce jar diced pimientos (drained)
  • 2 teaspoons grated Vidalia or other sweet onion
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon hot sauce, preferably Roasted Pepper Hot Sauce (recipe follows)
  • 3 cups shredded cheddar cheese
  • 1/4 cup candied jalapeños (diced, recipe follows)
  • salt (to taste)
Fried Green Tomatoes
  • peanut oil (for frying)
  • 2 medium green tomatoes (cut into 1/4 to 1/3-inch slices)
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 1/4 cup white cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Grillin' Shake
  • 6 tablespoons kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 1 tablespoon onion flakes (lightly ground in a spice grinder)
  • 1 tablespoon granulated garlic
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon coriander seeds (lightly ground in a spice grinder)
  • 1 teaspoon dried thyme
Roasted Pepper Hot Sauce
  • 10 red jalapeno chiles
  • 10 red serrano chiles
  • 1 habanero chile (optional)
  • 2 1/2 cups white vinegar
  • 1 teaspoon kosher salt
  • 4 cloves garlic
  • 1/2 medium red onion (chopped)
Candied Jalapenos
  • 1 pound fresh jalapenos
  • 1 cup cider vinegar
  • 2 cups sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon mustard seeds
  • 2 cloves garlic
  • 1 small white onion (slivered)
  • Prepare a medium-hot grill for cooking. In a bowl, combine the ground beef, Worcestershire, garlic, and onion powder. Stir until incorporated and pat into 4 (8 ounce) patties (I usually use a burger ring when I'm grilling so I can get evenly thick patties). Season both sides with the Grillin' Shake and place on a medium-hot grill. Cook to your desired temperature, about 4 to 5 minutes per side for medium to medium-well. As the burgers are nearing temperature, place 2 to 3 ounces of pimiento and cheese on each burger and let cook for 1 to 2 more minutes, or until the pimiento and cheese is beginning to melt. Place the burger patty on the bun with your favorite burger fixings, then top with a fried green tomato and enjoy.
  • For the Pimiento and Cheese: whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimientos, onion, pepper, hot sauce, cheese, and jalapeños. Stir until well mixed, then add salt if needed. Store, covered, in the refrigerator for up to a week, but bring to room temperature before using on burgers.
  • For the Fried Green Tomatoes: heat about 1 inch of peanut oil in a heavy skillet to 350˚F. Place the tomato slices in a bowl and pour the buttermilk over them. On a plate, combine the flour, cornmeal, salt and pepper using a fork. Lightly dredge the tomato slices in the seasoned flour on both sides. Lay the tomatoes in the oil and cook until the bottom begins to brown, 2 to 3 minutes, then turn over to brown the other side for another 2 minutes. Transfer to a paper-towel-lined plate to drain until ready to serve.
  • For the Grillin' Shake: combine all the ingredients in a small mixing bowl and stir by hand until well incorporated. Store in an airtight container for up to 2 months.
  • For the Roasted Pepper Hot Sauce: on a hot grill, roast all the chiles until blackened, turning as the skin blisters, 8 to 10 minutes. Carefully remove them from the grill and put them into a paper bag or container and cover for 20 minutes. Peel off the skin, then stem and seed the chiles. Put the chiles in a medium stockpot and add the vinegar, salt, garlic and onion. Bring to a boil, then decrease the heat to simmer for 20 minutes. Turn off the heat and let sit until cool. Pour the contents of the stockpot into a blender or food processor and puree for 2 to 3 minutes, until very smooth. Pour through a fine-mesh strainer placed over a pot. Press lightly to release as much of the juices as possible. Pour the liquid into a bottle, which should keep in the fridge for up to 1 month.
  • For the Candied Jalapenos: wearing gloves, wash, rinse, and stem the jalapenos. Then core them if desired. Cut into 1/8-inch slices. In a small stockpot, bring the vinegar, sugar, granulated garlic, and mustard seeds to a boil. Simmer for 10 minutes to ensure the sugar is fully dissolved. Add the garlic, jalapenos, and onion and simmer for 5 minutes. Using a slotted spoon, transfer the jalapenos and onion to sterilized canning jars, packing as tightly as possible without destroying the slices, then pour the syrup over them. Let cool, then replace the lids and store in the refrigerator for up to a month.
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