SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: What Celeb Left Cameron Diaz Star Struck? And the Biggest Wish Ever Granted on Our Show!

ADVERTISEMENT

Charlie McKenna’s Southern Pimiento Burger

Serves 4 lbs. of meat = 16 4oz thin patties

Originally aired

INGREDIENTS
  • For the Burger Meat:
  • 85% ground chuck
  • 10% ground brisket
  • 5% ground pork
  • For the Pimiento Cheddar Cheese Sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cups milk
  • 2 cups freshly grated cheddar
  • 1 8-ounce jar diced pimientos
  • 6 ounces diced jalapeños
  • Salt, cayenne and black pepper to taste
  • 8 plain old-school white burger buns
  • 8 slices red onion
  • 8 slices tomato
  • 16 4-ounce beef patties
  • For the Chow Chow:
  • 5 cups coarsely chopped tomatillos
  • 5 cups chopped cabbage
  • 1 1/2 cups chopped Vidalia onion
  • 2 cups chopped bell peppers
  • 1/3 cup Kosher salt
  • 2 1/2 cups cider vinegar
  • 1 cup brown sugar
  • 1 tablespoon yellow mustard seeds
  • 2 cloves garlic, finely minced
  • 1 teaspoon celery seed
  • 1/2 teaspoon red pepper flakes
  • For the Collard Greens:
  • 1 pound of cleaned collard greens
  • 2 quarts of hock stock (recipe follows)
  • Reserved hock meat
  • Hock Stock:
  • 10 each black peppercorns
  • 1 cup apple cider vinegar
  • .75 cup Frank’s® RedHot®
  • 1/2 ea white onion
  • 3 ea garlic cloves
  • 6 ea smoked ham hocks
  • 2.5 quarts of water
  •  
PREPARATION

For the Pimiento Cheddar Cheese Sauce:

Melt butter and add flour; cook for 1- 2 minutes. Add milk and simmer until it thickens. Add in cheddar by the handful and melt. Add pimientos and jalapeños. Season to taste with salt and cayenne and black pepper

For the Chow Chow:

Please all veggies and salt into a non-reactive dish and let sit overnight.

In a pot, bring vinegar, brown sugar and spices to a boil and simmer for 5 minutes. Drain veggies and add to the pot. Simmer for 10 minutes.

For the Hock Stock:

Mix all together and simmer for 2 hours.

Take out ham hocks and pull meat off and reserve for collards.

Strain through a chinois

For the Collard Greens:

Place collards and stock in pot and simmer for a few hours until soft and broken down.

Add in at the end of cooking the reserved smoked hock meat.

Cook off burgers until just cooked through, melt pimiento spread on each burger.

Toast white bun.

Place Chow Chow sauce on burger bun.

Place two 4oz patties on each bun then top with a bit of collards, onion and tomato.

Put on top bun and serve and enjoy.

COMMENTS