It’s true I don’t eat a ton of burgers. Which is why you rarely see them on my page. And burger recipes seem kinda silly to me. And yet, here I am. Honestly, I just don’t crave burgers too often. But when I do, I make one hell of a mean burger. And this one was my best ever. I also love that it came together in less than 5 minutes, after a good, sweaty workout coming off of a really late and way too fun Saturday night.
I am not lying when I say this burger was freakin’ fantastic.
Now back to the couch.
PIMENTO CHEESE CHUCK BURGER
WITH VIDALIA ONION CANDY
ON A BUTTERED, TOASTED CROISSANT
Take a giant hunk of ground chuck– at least 1/3 lb., but inching it’s way up to 1/2 lb. if you’re really feelin’ it.
Delicately shape it into a loose patty. You do not want to overwork your meat or you’ll get a tough burger. I barely messed with it and it was barely holding any kind of shape when I was done with it.
Season your patty heavily with kosher salt and some fresh cracked black pepper on one side before placing it into a dry, non-stick skillet on high heat.
Season the other side the same.
Don’t touch it until it forms a nice crust on the bottom, then flip to begin to sear the other.
Place the skillet in a preheated 350 degree oven to finish cooking to your liking.
Meanwhile, spread an even layer of softened butter onto the two halves of a split croissant.
Place, buttered side down, into another skillet on medium heat and toast until golden brown.
Slather the bottom half of the croissant with a good shmear of pimento cheese.
Place your properly seared burger patty over the pimento cheese, allowing it to begin to melt slightly…
Top with some baby greens/arugula, etc. (counts as a salad).
Top with a good heaping of sweet, caramelized vidalia onions…aka onion candy.
Top with the croissant hat.
Eat your heart out.
-my pimento cheese-
- 8 ounce brick extra sharp cheddar (must be extra sharp or don’t even bother), shredded
- 1/4 cup jarred diced pimentos (2 oz), drained
- 1/8 tsp cayenne pepper + pinches to your liking
- kosher salt to taste
- enough mayonnaise to just bring it all together (I prefer Hellman’s, which I know makes my Southern Granny roll over in her grave but as a non-mayo fan, it’s what I prefer to work with)
- sometimes hot sauce
Mix together in a bowl. Making sure to adjust your seasoning if necessary.
-vidalia onion candy-
- 1 vidalia onion, thinly sliced
- kosher salt
- ground allspice
- light oil
Preheat a nonstick skillet on medium heat. Place your onion slices in and season with a fat pinch of salt, a good sprinkling of sugar and a light dusting of allspice.
Cook slowly and allow the onions to soften and turn golden brown. Add oil when/if necessary to help it along.
Happy Sunday, y’all! XO