Rapscallion Burger with Pimento Cheese

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These rapscallion burgers with pimento cheese and bacon are so flavorful! Perfect for lunch or dinner. This recipe makes just one burger, but can easily be increased to feed a family, and it already makes plenty of pimento cheese to go around.

  • 4
  • 15 mins
  • 30 mins

Ingredients

  • BURGER:
  • 8 ounces ground beef (80/20 is ideal)
  • 1 1/2 ounces Rapscallion pimento cheese (recipe follows)
  • kosher salt and black pepper for seasoning
  • pan au lait bun (or brioche bun)
  • 1 tablespoon Zatarain’s Creole mustard
  • 2 slices tomato
  • Bibb lettuce leaves
  • 1 slice onion
  • 2 strips thick-cut black pepper bacon, cooked
  • PIMENTO CHEESE:
  • 8 ounces extra sharp cheddar, grated
  • 2 ounces goat cheese
  • 3 ounces parmesan cheese, finely grated
  • 1/2 cup Duke's mayonnaise
  • 2 tablespoons minced onion
  • 2 tablespoons minced shallot
  • 2 tablespoons minced peppadew peppers
  • 1 teaspoon no-salt barbecue spice blend or chicken rub
  • 1 teaspoon black pepper
  • 1 tablespoon Crystal hot sauce
  • 1 tablespoon Tabasco
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon Zatarain’s Creole mustard
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives

Preparation

Step 1

BURGER:
Fire up the grill. Form the meat into a patty and season liberally with salt and pepper. Sear the burger on each side over hottest part of grill then move it to indirect heat. After about 2 minutes on each side, or when patty is medium rare, spread about an 1½ ounces pimento cheese on top and put it in broiler.

While burger is finishing in broiler, brush bun with a little melted butter and toast on indirect heat. By the time the cheese is melted, the patty should be a perfect medium.

To assemble, spread 1 tablespoon mustard on the bottom half of bun. Add lettuce, onion, and tomato, and top with burger, bacon, and top of bun.

PIMENTO CHEESE:
Combine cheeses, mayonnaise, onion, shallot, and peppers, then fold in all the remaining ingredients. Recipe yields one quart.

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