1½ lbs ground beef,80 percent lean
Kosher salt and ground black pepper
1 Tbsp peanut or canola oil
1½ C pimento cheese spread
4 tomato slices (or fried green tomatoes)
½ C prepared tomato jam
2 C canned french fried onion rings
4 lettuce leaves
4 hamburger buns
Divide the meat into 4 equal portions, and with your hands form each portion into a patty about ¾-inch thick. Make a deep depression with your thumb in the middle. (This will keep the patty from puffing up when it cooks.)
Season the patties on both sides with kosher salt and pepper.
If grilling the hamburger patties, preheat your grill to high and oil the grates. Grill the burgers for about 3 minutes on the first side, flip them over and cook for an additional 4 minutes or until they are cooked throughout. Top with ¼ cup of pimento cheese during the last minute of cooking and allow it to melt. Remove the burgers from the grill and keep warm until you are ready to assemble.
If cooking the burgers inside, use a cast-iron skillet and preheat over medium-high heat. Add the oil, and when it is hot, add the patties. Cook the burgers for about 3 minutes on the first side, flip them over and cook for an additional 4 minutes or until they are cooked throughout. During the last minute of cooking, top the burgers with ¼ cup of pimento cheese, place a lid on the pan and let the cheese melt. Remove the burgers from the pan and keep warm until you are ready to assemble.
If desired, toast the buns on the grill or under the broiler. To assemble the burgers, spread 1 tablespoon tomato jam on the bottom bun. Add lettuce and top with the burger and melted pimento cheese. Add a slice of tomato, a handful of onion rings and top with another tablespoon of tomato jam. Add the top bun and serve immediately.
Recipe courtesy of gritsandpinecones.com.