Napoleons Stuffed Pimento-Cheese Burger
A delightful mix of cheeses made creamier with mayonnaise, sweet and lightly spicy roasted pimiento pepper, and your favorite bread toasted to buttery perfection take the famous Pimento-Cheese.
Ingredients (Serves 6):
2 Lb (1 Kg) Ground Chuck
2 Tbsp. (28 G) Burger Seasoning
(Use Your Favorite Or Go Super Simple With Salt And Pepper)
6 Brioche Or Potato Buns
Lettuce, Tomato, Pickle, Frizzled Onions
Pimento-Cheese:
½ Cup (113 G) Sharp Cheddar Cheese, Shredded
½ Cup (113 G) Havarti Cheese, Shredded (Or More Cheddar, Or Your Favorite)
¼ Cup (57 G) Cream Cheese
¼ Cup (57 G) Mayonnaise
¼ Cup (57 G) Minced Pimento Peppers
1 Tbsp. (15 G) Dijon Mustard
1 Tbsp. (15 Ml) Sherry Or Cider Vinegar
Frizzled Onions:
1 Large Or 2 Medium Yellow Onions, Sliced Thin
2 Cups (473 Ml) Whole Milk
1½ Cups (192 G) All-Purpose Flour
1 Tsp. (7 G) Paprika
2 Tsp. (3 G) Onion Or Garlic Powder
Salt And Pepper To Taste
3 Cups (710 Ml) Canola Or Vegetable Oil
Directions:
1: Begin by placing the ground beef into the freezer, along with any tools and containers that will be used to handle them.
2: Prepare the frizzled onions by slicing the onions and then soaking them in milk for an hour. Combine the flour, paprika, and onion powder, whisking them until homogenous. Set aside.
3: While the onions are soaking, make the Pimento-Cheese. In a large bowl, combine the cheeses, cream cheese, mayonnaise, pimentos, mustard and vinegar. Use your hands or a mixer to ensure everything is thoroughly combined.
4: Now it's time to make the burger patties. Divide the meat into 5-ounce (142 g) balls then divide those in about half. Use the Napoleon Burger Press accessory to form perfectly round patties with one half of the 5-ounce ball. Use the secondary top to create a divot in the patty. Add a generous helping of the Pimento-Cheese to the patty and then use the press to secure the other half of the ball on top. Place the formed stuffed burger onto a sheet of parchment or waxed paper and repeat until all of the meat is gone.
5: Chill the burgers for at least 30 minutes.
6: Make the frizzled onions. Heat the oil in a deep pot, like the Napoleon Cast Iron Dutch Oven, to approximately 375°F (191°C). Working in batches, pull the onions from the milk and dredge them in the flour mixture. Carefully drop the coated onions into the hot oil and cook for 3 to 6 minutes, until golden and crisp. Remove to drain on paper towel and repeat until you have made all of the onions.
7: Preheat the barbecue to 500°F (260°C), preparing to use both the direct and indirect grilling method. Turn on one to two consecutive burners to high, leaving one or two off to create a cool zone.
8: Season the patties thoroughly on one side before putting the burgers onto the hot grids. Season the second side of the patties once they are down. Grill the burgers over direct heat until sear marks have formed on both sides. Use a meat thermometer to monitor. If they have reached an internal temperature of 160°F (71°C) in the meat (remember they are stuffed and the stuffing will read differently) you can remove them to rest. If they still need some time, you can move them to the cool zone and allow them to finish cooking there.
9: This is where you can get creative. Choose how you want to handle your buns. We prefer to butter and then grill them, however, this is not necessary. If you have extra Pimento-Cheese, you can either spread it on the buns before assembly or melt it over top of the burgers before pulling them off the barbecue for extra cheesy cheesiness.
10: Assemble your burgers to your liking by including your favourite condiments, we suggest lettuce, pickle, tomatoes and don't forget a huge pile of those delicious, frizzled onions on top. Enjoy.
For the best results we recommend:
Napoleon Burger Press Kit 70060
Ingredients (Serves 6):
2 Lb (1 Kg) Ground Chuck
2 Tbsp. (28 G) Burger Seasoning
(Use Your Favorite Or Go Super Simple With Salt And Pepper)
6 Brioche Or Potato Buns
Lettuce, Tomato, Pickle, Frizzled Onions
Pimento-Cheese:
½ Cup (113 G) Sharp Cheddar Cheese, Shredded
½ Cup (113 G) Havarti Cheese, Shredded (Or More Cheddar, Or Your Favorite)
¼ Cup (57 G) Cream Cheese
¼ Cup (57 G) Mayonnaise
¼ Cup (57 G) Minced Pimento Peppers
1 Tbsp. (15 G) Dijon Mustard
1 Tbsp. (15 Ml) Sherry Or Cider Vinegar
Frizzled Onions:
1 Large Or 2 Medium Yellow Onions, Sliced Thin
2 Cups (473 Ml) Whole Milk
1½ Cups (192 G) All-Purpose Flour
1 Tsp. (7 G) Paprika
2 Tsp. (3 G) Onion Or Garlic Powder
Salt And Pepper To Taste
3 Cups (710 Ml) Canola Or Vegetable Oil
Directions:
1: Begin by placing the ground beef into the freezer, along with any tools and containers that will be used to handle them.
2: Prepare the frizzled onions by slicing the onions and then soaking them in milk for an hour. Combine the flour, paprika, and onion powder, whisking them until homogenous. Set aside.
3: While the onions are soaking, make the Pimento-Cheese. In a large bowl, combine the cheeses, cream cheese, mayonnaise, pimentos, mustard and vinegar. Use your hands or a mixer to ensure everything is thoroughly combined.
4: Now it's time to make the burger patties. Divide the meat into 5-ounce (142 g) balls then divide those in about half. Use the Napoleon Burger Press accessory to form perfectly round patties with one half of the 5-ounce ball. Use the secondary top to create a divot in the patty. Add a generous helping of the Pimento-Cheese to the patty and then use the press to secure the other half of the ball on top. Place the formed stuffed burger onto a sheet of parchment or waxed paper and repeat until all of the meat is gone.
5: Chill the burgers for at least 30 minutes.
6: Make the frizzled onions. Heat the oil in a deep pot, like the Napoleon Cast Iron Dutch Oven, to approximately 375°F (191°C). Working in batches, pull the onions from the milk and dredge them in the flour mixture. Carefully drop the coated onions into the hot oil and cook for 3 to 6 minutes, until golden and crisp. Remove to drain on paper towel and repeat until you have made all of the onions.
7: Preheat the barbecue to 500°F (260°C), preparing to use both the direct and indirect grilling method. Turn on one to two consecutive burners to high, leaving one or two off to create a cool zone.
8: Season the patties thoroughly on one side before putting the burgers onto the hot grids. Season the second side of the patties once they are down. Grill the burgers over direct heat until sear marks have formed on both sides. Use a meat thermometer to monitor. If they have reached an internal temperature of 160°F (71°C) in the meat (remember they are stuffed and the stuffing will read differently) you can remove them to rest. If they still need some time, you can move them to the cool zone and allow them to finish cooking there.
9: This is where you can get creative. Choose how you want to handle your buns. We prefer to butter and then grill them, however, this is not necessary. If you have extra Pimento-Cheese, you can either spread it on the buns before assembly or melt it over top of the burgers before pulling them off the barbecue for extra cheesy cheesiness.
10: Assemble your burgers to your liking by including your favourite condiments, we suggest lettuce, pickle, tomatoes and don't forget a huge pile of those delicious, frizzled onions on top. Enjoy.
For the best results we recommend:
Napoleon Burger Press Kit 70060
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