Southern Soul Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


3 cups shredded cheddar cheese
1 cup mayonnaise
1/2 cup jarred pimentos, drained
1/2 teaspoon salt
1 Tablespoon hot sauce (I prefer Crystal brand)
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
3 Tablespoons water
6 1/2 inch slices green tomato
1 cup vegetable oil
1 1/2 pounds ground chicken
3 Tablespoons minced fresh sage
1 Tablespoon Old Bay Seasoning
1 1/2 teaspoons salt
3/4 teaspoon black pepper
oil for the groll grate
6 large buttermilk biscuits, halved horizontally



Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the pimento cheese, combine the cheese, mayonnaise, pimentos, salt, and hot sauce in a food processor. Pulse until well blended and smooth, about one minute. Refrigerate until serving. To make the fried green tomatoes, combine the cornmeal, salt, and pepper in a small bowl and whisk to combine thoroughly. Pour onto a plate and set aside. In a small bowl, combine the egg and water and whisk until well-incorporated. Pour the oil into a medium skillet, and heat until a drop of water sizzles and steams away when dropped into the pan. Dip the tomato slices in the egg wash, then the cornmeal mixture, coating each side. Fry on one side until golden brown, about 4 minutes. Flip the slices and fry on the other side for about 3 minutes, until golden brown. Remove from the pan and set aside, tented with foil to keep them warm, but not collect steam.
To make the patties, combine the chicken, sage, Old Bay, salt, and pepper. Mix thoroughly to combine, but gently, so the meat does not get compacted. Divide the mixture into six portions. Gently shape each portion into a patty. Refrigerate until grilling.
To grill the patties, brush the grill grate with oil. Place the patties on the rack, cover and grill approximately 4 minutes until golden brown. Flip the burgers and cook an additional 4 minutes, or until the internal temperature of the meat reaches 165 degrees on an instant-read thermometer. Remove patties from the grill and set aside, tented with foil to rest for about 3- 5 minutes. While the meat rests, place the biscuits cut-side down on the grill and toast until golden, about 3 minutes. Remove from the grill. To assemble the burgers, spread the bottom biscuit half with pimento cheese, top with the patty and then top the patty with a slice of fried green tomato. Top with the top of the biscuit and serve.
Makes 6 burgers