Let’s just put it out there…ya girls love food! We enjoy talking about it, eating it, listening to stories about it, traveling for it, and well hell you all know what we are saying! So when we got this great recipe featuring some of our faves - burgers, pimento cheese, fried green tomatoes, we had to share. Especially since we know many of you will be celebrating the 4th of July with some good eats from your own kitchens and grills!
Celebrity chef, cookbook author and “Winningest Woman in Barbecue” Melissa Cookston shares her recipe for a juicy Deep South Burger for Fourth of July. To keep things interesting Chef Cookston cranks up the flavor by topping the burgers with Southern classics Pimento Cheese and Fried Green Tomatoes. Now all the readers shout, “WHOO HOO” and sing the praises of the ladies of Urban Swank (maybe the last part is a bit much) for this sure to be a hit burger! The following recipe is taken from Cookston’s cookbook “Smokin’ Hot in the South.
DEEP SOUTH BURGERS WITH PIMENTO AND CHEESE AND FRIED GREEN TOMATOES
2 pounds ground beef
2 tbsp. Worcestershire sauce
1 tsp. granulated garlic
1 tsp. onion powder
2 tbsp. Grillin’ Shake (recipe follows)
Pimento and Cheese (recipe follows)
4 buns, for serving
Fried Green Tomatoes (recipe follows)
Prepare a medium-hot grill for cooking. In a bowl, combine the ground beef, Worcestershire, garlic and onion powder. Stir until incorporated and pat into 4 (8-ounce) patties (I usually use a burger ring when I’m grilling so I can get evenly thick patties). Season both sides with the Grillin’ Shake and place on a medium-hot grill. Cook to your desired temperature, about 4 to 5 minutes per side for medium to medium-well.
As the burgers are nearing temperature, place 2 to 3 ounces of Pimento and Cheese on each burger and let cook for 1 to 2 more minutes, or until the Pimento and Cheese is beginning to melt. Place the burger patty on the bun with your favorite burger fixings, then top with a fried green tomato and enjoy.
6 Tablespoons kosher salt
3 tablespoons coarsely ground black pepper
1 tablespoon onion flakes, lightly ground in a spice grinder
1 tablespoon granulated garlic
½ teaspoon crushed red pepper
1 tablespoon coriander seeds, lightly ground in a spice grinder
1 teaspoon dried thyme
Combine all the ingredients in a small mixing bowl and stir until well incorporated. Store in an airtight container for up to 2 months.
PIMENTO AND CHEESE
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
2 tsp. grated Vidalia or other sweet onion
½ tsp. coarsely ground black pepper
½ tsp. hot sauce
3 cups shredded cheddar cheese
¼ cup canned jalapenos, diced (optional)
Whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimentos, onion, pepper, hot sauce, hot sauce, cheese, and jalapenos (if using). Stir until well mixed, then add salt if needed. Store, covered, in the refrigerator for up to a week, but bring to room temperature before using on burgers.
FRIED GREEN TOMATOES
Peanut oil, for frying
2 medium green tomatoes, cut into ¼ to 1/3-inch slices
1 cup buttermilk
1 cup self-rising flour
¼ cup white cornmeal
½ tsp. salt
½ tsp. freshly ground black pepper
Heat about 1 inch of peanut oil in a heavy skillet to 350F. Place the tomato slices ina bowl and pour the buttermilk over them. On a plate, combine the flour, cornmeal, salt and pepper using a fork. Lightly dredge the tomato slices in the seasoned flour on both sides. Lay the tomatoes in the oil and cook until the bottom begins to brown, 2 to 3 minutes, then turn over to brown the other side for another 2 minutes. Transfer to a paper-towel-lined plate to drain until ready to serve.
Photo credit: Stephanie Mullins for Melissa Cookston.