Down Home Dixie Burgers with Warm Pimiento-Cheese Sauce, Pepper Relish Mayo & Frizzled Onions
2 lb. ground chuck
1/4 cup heavy cream
1 3/4 teaspoons kosher salt
1/8 cup butter
1/8 cup all-purpose flour
1 cup milk
1/8 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded white Cheddar cheese
1 (4-ounce) jar diced pimiento, drained
1 cup mayonnaise
1/2 cup prepared pepper relish
Vegetable oil, for brushing on the grill rack
6 plain bakery style hamburger buns rolls, split
1 (2.8 oz) can French fried onions (such as Durkee)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the patties: In a large bowl, combine the chuck, heavy cream, and salt. Mix very gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside.
In a fireproof skillet over medium heat, melt butter; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Add milk gradually; cook, stirring constantly, until mixture is thickened and bubbly. Stir in salt, Worcestershire sauce, cheeses, and pimiento pepper.
To make the jalapeÃ±o mayo: In a bowl, combine the mayonnaise and pepper relish. Blend well and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
To assemble the burgers: Place the patties on the bottoms of the rolls. Top each burger with a generous slather of pimiento cheese sauce, and a handful of French fried onions. Spread a generous amount of the pepper relish mayo onto the top of each bun and add to the top of the burger.