Saturday, April 13, 2013
Pimento Cheese Patty Melts with Bacon
8 slices of smoky bacon
1½ lb. ground beef
Coarse salt and pepper
2 tbsp. Worcestershire sauce
2 tbsp. finely chopped parsley
2 tbsp. grated onion
1 tbsp. Extra Virgin Olive Oil
¼ pound sharp cheddar, grated
4-oz. chopped pimientos, drained
3-ounce package cream cheese
¼ cup mayonnaise
2 teaspoons hot sauce, such as Frank’s® RedHot®
1 teaspoon sweet paprika
2 cloves garlic, minced or grated
Softened butter, for buttering bread
8 slices good-quality white bread
Preheat the oven to 375°F. Arrange bacon on a slotted broiler pan and bake until crisp, about 15 minutes.
In a large bowl, season the beef with salt and pepper. Mix in the Worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking.)
In a large skillet or cast-iron griddle, heat the oil over medium-high heat. Add the patties and grill, turning once, for about 8 minutes for medium-rare. Transfer to a plate.
In the bowl of an electric mixer, combine the cheddar, pimientos, cream cheese, mayo, hot sauce, paprika and garlic until well mixed, 1-2 minutes.
Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread each bread slice with some cheese mixture, top with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted.