Hillbilly Burger Recipe

Form patties

Divide the 8 oz brisket/short rib blend into two equal 4 oz portions. Gently form each portion into a loose patty about 3.5 inches in diameter and about 3/4 inch thick, pressing a shallow dimple in the center of each to prevent doming during cooking. Do not overwork the meat.

Season

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add the patties and sear for 2.5-3 minutes per side for medium (adjust time for desired doneness). If using a griddle, press lightly once and flip only once. Remove patties to a warm plate and let rest briefly.

While the patties rest, cook the applewood smoked bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain. Keep warm.

Prepare jalapeños

Slice the jalapeños into 1/8–1/4-inch rounds, removing seeds if you want less heat. Use gloves if preferred.

Make syrup and candy

In a small saucepan combine 1/2 cup sugar, 1/4 cup apple cider vinegar, 1/4 cup water and 1/2 tsp kosher salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Add the jalapeño slices and simmer gently for 5 minutes until jalapeños are slightly softened and the syrup thickens. Remove from heat and stir in 1 teaspoon lime juice. Let cool in the syrup for at least 15 minutes; they can be used warm or chilled. Reserve about 6 slices per burger.

In a bowl combine 1 cup grated sharp cheddar, 2 oz softened cream cheese, 3 tablespoons chopped roasted red pimentos, 2 tablespoons mayonnaise, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon smoked paprika and 1/4 teaspoon kosher salt. Mix until smooth and spreadable. Adjust seasoning to taste. Keep chilled until assembly.

Whisk together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 1/2 teaspoon minced chipotle in adobo, 1/4 teaspoon liquid smoke, 1/2 teaspoon apple cider vinegar and 1/4 teaspoon kosher salt until smooth. Taste and adjust smoky heat as desired. Refrigerate until ready to use.

Toast the buns: Butter the cut sides of the 2 buns and toast them in a skillet or on the griddle over medium heat until golden, about 1-2 minutes. Keep warm.

Build the burger: Spread about 1 tablespoon smoked tomato mayo on the bottom bun. Add a green leaf lettuce. Place one 4 oz patty on the lettuce, dollop about 2 tablespoons pimento cheese on the patty, then add 2-3 slices of candied jalapeños and 1-2 slices of applewood smoked bacon (crispy). Top with the second 4 oz patty, another 1 tablespoon of pimento cheese if desired, a few more candied jalapeño slices for brightness, and the top bun smeared with a thin layer of smoked tomato mayo.

Serve: Cut in half if preferred and serve immediately while patties are warm and cheese is creamy.