Exchange Burger Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top.

If using slab bacon/pork belly, slice into 1/8–1/4-inch strips. Arrange bacon in a single layer on the wire rack.

Sprinkle brown sugar and ground black pepper evenly over the bacon, then brush lightly with maple syrup.

Bake for 15–22 minutes, rotating the pan once, until bacon is deep golden and crisp to your liking. Thicker slices may need up to 25 minutes. Watch carefully to avoid burning.

Remove bacon and transfer to a paper-towel-lined plate to drain. Let rest 2–3 minutes — bacon will crisp further as it cools.

In a medium bowl, beat the softened cream cheese with a fork until smooth.

Add shredded cheddar, mayonnaise, chopped pimentos, smoked paprika, hot sauce (if using), lemon juice, kosher salt, and black pepper.

Stir until fully combined but still slightly textured. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Divide the ground beef into two equal portions (for two 4-oz patties). Form each portion gently into a round patty about 3/4-inch thick. Avoid overworking the meat. Make a shallow indentation in the center of each patty with your thumb to prevent doming while cooking.

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

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and let it shimmer.

Place the patties in the pan, indentation side up. Cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium (internal temp ~140–145°F). Adjust time for desired doneness.

During the last 30–45 seconds of cooking, add a small pat (1/2 tbs) of butter atop each patty to melt and baste.

Remove patties to a plate and tent loosely with foil to rest for 3–5 minutes.

While patties rest, split brioche buns and spread butter on the cut sides.

Place the buns cut-side down in a clean skillet over medium heat. Toast until golden and slightly crisp, about 1–2 minutes. Alternatively, toast in a 350°F oven for 4–6 minutes.

Assemble the burger: spread a generous tablespoon of pimento cheese on the bottom bun.

Place the rested beef patty on top of the pimento cheese, then layer 2–3 strips of house-made bacon over the patty.

Add a leaf or two of bibb lettuce and a slice of tomato. Cap with the butter-toasted top bun.

Serve immediately while hot. Provide extra pimento cheese on the side if desired.