I have been wanting to write this blog for so long! Why are those burgers you get a your favorite pub, or go-to burger shop, so much better than what you make at home. They incorporate seasoning before grilling them. They incorporate seasoning before grilling them. That is why I am calling this one the Tavern Burger.
What does the items in this picture have in common? Well let me begin by telling you a little about where I live.
I live in a beautiful spot nestled within thousand-year-old oak trees with a bubbling creek running though it. I wake up every morning to the sound of songbirds and katydids singing. Additionally, I am surrounded by industry and entrepreneurship. Wait! What?
It’s true! It’s a more quiet, softer industry but it’s big business just the same. Let me explain. My neighbors are amazing entrepreneurs with creative minds. They have brought us Down East Vodka, Grass Fed Beef, and Gourmet Spice Blends and Salts. So, here I am stuck in the middle with them. What’s a girl to do? Well I gather up all this bounty and get cooking!
Pimiento Cheese Sauce:
A Tavern Burger is as much about the toppings as it is the burger itself. I love to top them with a great homemade pimento cheese sauce. Drain 1 (4 ounce) jar of diced pimiento and transfer to a small bowl. My Recipe: Mix in 1 cup of mayonnaise (do not substitute salad dressing), 1/2 of a finely diced jalapeno, 1 teaspoon Worcestershire sauce, and 1 teaspoon diced onion. Stir in 4 cups of shredded sharp cheddar cheese. Set in refrigerator until ready to use.
When ready to use you can either spoon over the burgers and grill an additional few minutes to melt the cheese over burgers. Or if you prefer, place the cheese in the microwave and melt into a nice sauce and spoon over the burger. Either method is acceptable.
Patty 2 pounds of Cow Creek Farm’s Grass Fed Beef into 7 – 8 burgers. Seasoning generously with Cedar Oak Farms Steak Seasoning. I almost, almost, like this spice better with burgers than steak! It’s so subtle you don’t really understand what it does for the beef until you don’t use it and the burger is dull and lacking. That, in my opinion, is what makes this the ultimate spice!
Place them on a hot grill and cook for 20 minutes, or to your desired doneness.
Meanwhile, heat 2 inches of oil in a small, but heavy, pan to 375°. In a small bowl mix 1 – 2 tablespoons of Cedar Oak Farms Smoked Sea Salt with 1 cup of flour. In another small bowl add 1 cup of half-and-half. Cut 1/2 of a onion into small slices. Dip the onion slices into the half-and-half and dredge through the flour mixture. Shake off excess flour and place in hot oil. Fry to a golden brown. Drain on paper towels.
Use Kaiser or Brioche Buns, giving them that restaurant quality. On the bottom bun I layered my homemade kosher dill pickles, added a beef patty, spoon some pimiento cheese over the burger, top with onion straws. Set out a variety of condiments, extra pickles, lettuce, and sliced tomatoes so guest can doctor to taste. Now, step out of the way and enjoy the madness!
Run a sliced lime along the rim of a cocktail glass. Dip it into Cedar Oak Farms Chili Lime Salt coating the rim. Add some ice, a shot of Down East Vodka, and fill with Squirt or Sprite, garnish with lime slices and enjoy while the burgers finish grilling.
- 1 cup mayonnaise
- 1 jar (4 ouncediced pimiento drained
- 1/2 jalapeno finely diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion finely diced
- 4 cups sharp cheddar cheese shredded
- 2 pounds grass fed ground beef
- 2 tablespoons steak seasoning
- 1/2 Vandalia onion thinly sliced
- 1 cup flour
- 1 – 2 flavored salt
- 1 cup half-and-half
- Oil for frying
- Dill Pickles if desired
In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on hot grill for 20 minutes, or to desired doneness.
Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
Heat the cheese into a thick sauce.
Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over burger, add onion straws and serve immediantly.