Smoked Pimento Cheeseburger
| Serves | 100 |
|---|---|
| Ingredients | Cheese |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
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