Text 6807, 77 rader
Skriven 2011-02-07 08:08:00 av Dave Drum (1:124/311)
Ärende: Gourmet 766
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pimiento Cheeseburgers
 Categories: Beef, Cheese, Sandwiches, Chilies
      Yield: 6 servings
 
      1 sm White onion; grated
      8 oz Sharp Cheddar cheese;
           - grated
      4 oz Mild Cheddar cheese; grated
    1/2 c  Good-quality mayonnaise
      2 oz Jar diced pimientos;
           - drained
      2 lb Ground chuck
           Kosher salt & fresh pepper
      6    Hamburger buns
           Pickled jalapeño chile
           - slices
 
  Even folks in the South, where pimiento cheese is lovingly
  called the "pâté of the South," will give you a quizzical
  look when you mention this burger. I always thought its true
  home was around Columbia, South Carolina, and the lower
  upstate area. But then I saw a pimiento cheeseburger on the
  menu in a wonderful burger joint and restaurant called
  Litton's, in Knoxville, Tennessee, so I guess a good idea
  can cross state lines. So here's how to do it, complete with
  a little pimiento cheese recipe, but the burger's not bad
  even if you have to use a good-quality store-bought pimiento
  cheese.
  
  In a medium bowl, mix together the onion, both cheeses,
  mayonnaise, and pimientos. If you need additional mayonnaise
  to make it creamy, add a little bit at a time. Grind copious
  amounts of black pepper and stir that into the cheese
  mixture.
  
  Divide the ground beef into 6 equal portions and shape into
  patties about 3/4 inch thick. Remember to put a slight
  indentation into the center of each patty. Season both sides
  of the burgers liberally with salt and pepper.
  
  Oil the grill racks. Preheat your grill using all burners
  set on high and with the lid closed for 10 to 12 minutes.
  
  Place the burgers on the grill and lower the heat to medium.
  Grill for about 5 minutes. Turn the patties and continue
  grilling until they reach your desired doneness, about 4
  additional minutes for medium, 6 minutes for medium-well.
  During the last 2 minutes of cooking time, add the buns, cut
  side down. At the last minute before taking the hamburgers
  off the grill, put a generous spoonful of pimiento cheese on
  each. Take the buns from the grill, place on a platter, set
  a burger on each bun bottom, add pickled jalapeños on top of
  the pimiento cheese, and serve.
  
  IN THE KITCHEN: This homemade pimiento cheese can be used
  not only with this burger but also as a dip or a spread for
  just about anything you want. It will keep for about a week
  in the refrigerator.
  
  by Fred Thompson: Grillin' with Gas: 150 Mouthwatering
  Recipes for Great Grilled Food
  
  Epicurious | August 2009
  
  Yield: Makes 6
  
  MM Format by Dave Drum - 28 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Just when you think it's running smooth - reality bites you on the arse!
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