Palmetto Pride Pimento Cheese Burgers
Tangy Bacon Slaw
- 6 slices of applewood smoked bacon
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/3 cup brown sugar
- 1 teaspoon cornstarch
- 2 cups finely sliced cabbage
- 2 cups finely sliced Vidalia onions
- 3 ounces jarred pimentos, diced
- 3 ounces cream cheese, softened
- 1 1/2 cups coarsely grated sharp Cheddar cheese
- 1 1/2 cups coarsely grated Vermont white Cheddar cheese
- 3 tablespoons mayonnaise
Spicy Grilled Green Tomatoes
- 2 large green tomatoes
- 2 tablespoons. light olive oil
- 1 1/2 teaspoons Creole seasoning
- 2 pounds ground chuck
- 2 large cloves garlic, finely chopped
- 2 teaspoons finely chopped shallots
- 2 tablespoons Sutter Home Merlot
- 1/2 teaspoon dry mustard
- 1/2 teaspoon white pepper
- 2 teaspoons salt
- Vegetable oil, for brushing on the grill rack
- 6 soft Kaiser rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the slaw, place the bacon in a medium fire-proof skillet and cook over medium heat until crisp. Remove the bacon and place on a paper towel-lined plate. Drain the bacon grease from the pan and return the pan to the heat. Pour the apple cider vinegar and water into the pan and stir with a wire whisk until it begins to simmer. Add the brown sugar and cornstarch to the pan and continue to stir frequently while simmering until the mixture begins to slightly thicken and reduce, 4 to 5 minutes. Add the cabbage and onions and sauté for 2 to 3 minutes. Remove from the heat. Using a large slotted spoon, transfer the hot slaw mixture to a medium bowl. Cover with plastic wrap and refrigerate until ready to assemble the burgers. Crumble the bacon and place in small bowl. Cover with plastic wrap and set aside.
To make the pimento cheese, drain the diced pimentos in a small strainer. Place the cream cheese in a large mixing bowl to soften. Add the grated cheeses, drained pimentos, and mayonnaise. Mix with a large spoon until well combined. Divide into 6 equal portions and pat with your hands into disks. Cover with plastic wrap and refrigerate until ready to place on the burgers.
To make the tomatoes, slice them to make slices about 1/2 inch thick. Using a pastry brush, cover both sides of the slices with olive oil. Sprinkle each slice liberally with the Creole seasoning on both sides. Cover and set aside.
To make the patties, combine the ground chuck, garlic, shallots, and Merlot in a large bowl. Season with dry mustard, white pepper, and salt. Handling the meat as little as possible, to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Make a slight depression in the middle of each patty. Cover the patties and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the tomato slices on the grill and grill until just tender, 2 to 3 minutes on each side. During the last couple of minutes of cooking, place one of the pimento cheese disks on each burger until melty, but not so hot that it runs off the patties. Place the buns, cut side down around the outer edges of the grill rack to toast lightly, during the last 2 minutes of grilling.
To assemble the burgers, remove the slaw from refrigerator and toss in the crumbled bacon. On each roll bottom, place one slice of grilled tomato, one cheese-topped patty, and an equal portion of the slaw. Add the roll tops and serve.