Food + Wine

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.







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

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  • Reply Debbie December 13, 2015 at 12:49 pm

    Awesome…. My teens L❤VE Burgers but which ones don’t!! Thanks for sharing and as Mom’s,” We All CraVe a Burger every know and then,”

  • Reply Debbie December 13, 2015 at 12:50 pm

    *now…. typos.. lol… Have a Great Sunday!!

    • Reply Everyday Champagne December 13, 2015 at 8:18 pm

      Haha!! I actually read it the way you intended so no worries!! And I couldn’t agree more. A good burger is a beautiful thing ;-). Thanks Debbie!!

  • Reply cary December 13, 2015 at 8:14 pm

    looks and sounds amazing! Love the onions!

    • Reply Everyday Champagne December 13, 2015 at 8:19 pm

      Awww. Thanks!! The sweet onions really paired so well with it all☺️

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