Have you seen this cover yet? I have to say I am insanely impressed with Family Circle this April. I get this magazine as a freebie from OLS but rarely ever read it. This month spiced things up totally for me. I am MADLY in love with the pastel cupcakes on the front. I am going to have to make some of these for the preschool at Easter time.
Also in this issue I found a fantastic burger recipe that I am dying to try (sans the bun)!
Southern Pimento Cheese Burgers
If the title alone doesn't conjour up dreamy smells of summer barbeques and ice cold margaritas..I dunno what will!
Makes: 4 servings Prep: 20 minutes
Bake: 5 minutes
Cook: 22 minutes
View Nutrition Facts
Ingredients
* Pimento Cheese:
* 1 cup shredded extra-sharp cheddar cheese, at room temperature
* 1/3 cup shredded Monterey Jack cheese, at room temperature
* 3 tablespoons mayonnaise
* 2 tablespoons cream cheese, softened
* 2 ounces jarred diced pimento peppers, drained
* 1 tablespoon bread and butter pickle juice
* 1/2 tablespoon creamy horseradish sauce
* 1 teaspoon yellow mustard
* Honey Slaw:
* 2 tablespoons mayonnaise
* 1 tablespoon honey
* 1-1/4 cups shredded cabbage
* 8 slices thick-cut applewood smoked bacon
* Burgers:
* 1-1/4 pounds ground chuck
* 1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 4 potato hamburger buns, split
* 1/2 cup crushed kettle-cooked potato chips
Directions
1. Heat oven to 375°.
2. Pimento Cheese: In a medium bowl, combine cheddar, Monterey Jack, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce and mustard; mix until well-combined.
3. Honey Slaw: In a small bowl, combine mayonnaise, honey and cabbage; mix until well-combined.
4. Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook 5 to 10 minutes or until crisp, flipping once. Drain on a paper-towel-lined plate. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
5. Burgers: Combine the beef, country ham, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
6. Using the same grill pan, cook the hamburgers over medium-high heat for 8 to 12 minutes, turning once, until internal temperature registers 145° on an instant- read thermometer for medium-rare.
7. Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes or until lightly toasted.
8. Assembly suggestions: Spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom, place a thin layer of Honey Slaw. Top the slaw with a burger, 2 slices of bacon and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
