B3 Prime Beef Burger With Pimento Cheese, Worcestershire Onions, Bacon, Pickled Green Tomato Recipe

Place sliced green tomatoes in a single layer in a heatproof bowl or jar.

In a small saucepan combine white wine vinegar, water, sugar, salt, smashed garlic, peppercorns and red pepper flakes. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2 minutes).

Pour hot brine over tomato slices so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 2+ hours).

In a medium bowl combine grated cheddar, grated monterey jack and chopped pimentos.

Add mayonnaise, creme fraiche (or sour cream), Dijon, hot sauce (if using), smoked paprika, garlic powder, salt and pepper. Stir until evenly combined and slightly spreadable. Adjust seasoning to taste. Chill until assembly.

Heat a large skillet over medium heat and add butter and olive oil.

Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and beginning to caramelize, about 8–12 minutes.

Stir in brown sugar and continue to cook 1–2 minutes, then add Worcestershire sauce and red wine vinegar. Reduce heat to medium-low and cook until onions are deeply browned and sticky, about 4–6 more minutes. Season with salt and pepper. Keep warm.

Preheat oven to 400°F (200°C) or heat a skillet over medium heat.

If using oven: place bacon on a rimmed baking sheet lined with foil and bake 12–16 minutes until crisp. If using skillet: cook bacon in batches until crisp, about 6–8 minutes, turning as needed.

Transfer bacon to a paper-towel-lined plate to drain. Keep warm or reheat briefly before assembling.

Divide the ground beef into three equal portions (about 6.5 oz / 185 g each). Gently form each portion into a round patty slightly larger than the bun, about 3/4-inch thick. Don’t overwork the meat.

Season both sides of patties with kosher salt and freshly ground black pepper and brush or sprinkle 1/3 teaspoon Worcestershire sauce evenly over each patty (use the listed 1 tbs in total).

Preheat a grill or heavy skillet (cast-iron) over medium-high heat and brush with neutral oil.

When hot, cook patties 3–4 minutes per side for medium (adjust time for desired doneness). Do not press down on the patties. If you want melted pimento cheese on top, spoon a generous tablespoon of pimento cheese onto each patty in the last 1 minute of cooking and cover the pan or close the grill lid to melt slightly.

Remove patties and let rest 2–3 minutes.

Butter the cut sides of the brioche buns. Toast cut sides in a skillet or on the grill over medium heat until golden, about 1–2 minutes.

If using mayonnaise or lettuce, spread mayonnaise on the bottom bun and place a lettuce leaf.

Place beef patty (with melted pimento cheese) on the bottom bun.

Top the patty with 2 slices of crisp bacon (per burger), a generous spoonful of Worcestershire onions, and 3–4 slices of pickled green tomato.

Spread additional pimento cheese on the top bun if desired, then close the burger. Serve immediately.