Baconfest 2010 – Bacon Pimento Cheese Burgers (with a twist)

The Bacon Pimento Cheese Burger

The snow has pretty much stopped falling, but the temperature has continued its downward slide, causing the streets to become slick with ice. My fellow drivers in Virginia Beach are skill-challenged enough in good weather – poor conditions just bring out the best of the worst. Time to light a fire in the fireplace and enjoy a hearty meal of traditional modern American fare: the cheeseburger.

Zingerman’s (remember, this is a baconfest based on the book, Zingerman’s Guide to Better Bacon,) has a recipe for homemade pimento cheese. Where’s the pig, you ask? On top of the pimento cheese burger, of course. I added a few things to spice the burger up a little, but the pimento cheese recipe is straight from the book. My esteemed photographer, Mr. Roostre, had one and he loved it, too! Try this recipe and you’ll never go back to golden arches again. And is that such a bad thing? Really. Have you seen the movie Super Size Me?

Pimento Cheese
8 oz. Sharp Cheddar Cheese, shredded
1 cup mayonnaise (use real mayo, not “salad dressing””)
1/2 cup roasted red pepper, diced into small little squares
1/2 teaspoon olive oil
1 teaspoon Cayenne pepper
1/4 teaspoon black pepper
dash of sea salt

Directions (you’ll love this…)
Mix well.
Eat. Make sure you save some for the burgers!

The Burger
8 oz. ground beef – use good quality beef, don’t go for anything too lean.
1 teaspoon minced garlic mixed into the beef – this is the twist!
Black pepper, put on both sides of the patty as it cooks
– cook the patty until it reaches an internal temperature of 160 degrees.

2 slices bacon, cooked separately, until crispy

1 slice tomato
lettuce (optional)

Putting it all together – from the bottom to the top:
Lower bun
Lettuce
Tomato
Cooked beef patty
Pimento cheese – the heat from the burger will warm it up just enough!
Bacon
Top of bun

The cayenne comes through but is very unobtrusive. Just the right amount of zing.

Perfect for a snowy, Winter night. Pairs well with a glass of Cabernet Franc from the Chatham Winery on the Eastern Shore. I put a link to the winery over on the side – check it out!

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