Southern Burger Recipe

In a medium bowl combine grated sharp cheddar and Monterey Jack.

Add the chopped roasted pimentos, mayonnaise, softened cream cheese, Dijon mustard, smoked paprika, hot sauce (if using), lemon juice, salt and black pepper.

Stir thoroughly until evenly combined and smooth. Taste and adjust seasoning (add a little more salt or hot sauce as desired). Cover and refrigerate while you prepare the bacon jam and patties so flavors meld.

Cook bacon

Place chopped bacon in a medium skillet over medium heat. Cook, stirring occasionally, until bacon is browned and fat is rendered, about 8–10 minutes.

Use a slotted spoon to remove about half the bacon pieces to a paper towel–lined plate, leaving the remaining bacon and fat in the pan. (Reserve crispy pieces for texture; keep some fat to cook the onions.)

Add the diced onion to the pan with bacon fat and sauté over medium-low heat until soft and translucent, about 6–8 minutes. If pan looks dry, add 1 tablespoon of water.

Stir in brown sugar, apple cider vinegar, maple syrup and balsamic vinegar. Scrape up any browned bits and reduce heat to low. Add 2 tablespoons of water, then return the reserved crispy bacon pieces to the skillet.

Simmer gently, stirring occasionally, until mixture is jammy and syrupy, about 8–12 minutes. If it becomes too dry, add another tablespoon of water. Taste and adjust with a touch more vinegar or sugar for balance.

Remove from heat and let cool slightly. For a smoother spread, pulse the mixture 2–3 times in a food processor or chop roughly for a chunkier jam. Transfer to a small bowl and set aside.

Place the ground beef in a bowl. Add Worcestershire sauce, kosher salt and freshly ground black pepper. Gently mix just until combined; avoid overworking the meat to keep patties tender.

Divide the mixture into two equal portions and form into 2 patties about 4–5 inches in diameter and slightly larger than the buns. Make a shallow thumb indentation in the center of each patty to help prevent doming while cooking.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 teaspoon vegetable oil. When shimmering, add the patties. Cook undisturbed for 3–4 minutes until a brown crust forms.

Flip the patties and cook an additional 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness). If you like the pimento cheese melted on the burger, spread about 2–3 tablespoons pimento cheese on each patty in the last 1–2 minutes of cooking and cover the skillet to help it melt.

Remove patties to a resting plate and let rest for 3 minutes.

Butter the cut sides of the buns lightly with the softened butter. Place buns butter-side-down on the same skillet or a separate pan over medium heat and toast until golden, about 1–2 minutes. Remove.

To assemble each Southern Burger: spread a thin layer (about 1 tablespoon) of bacon jam on the bottom bun. Place a lettuce leaf (if using) and a tomato slice (if using) on top of the jam.

Set the rested patty (with melted pimento cheese) on top of the tomato/lettuce. Spoon an additional 1–2 tablespoons of bacon jam over the pimento cheese for extra flavor and texture.

Top with 3 pickle slices, then place the top bun. Press gently, slice in half if desired, and serve immediately.