Burger Queen

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
• sugar
• 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