RECIPES: Recipe Details

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Smoky "Pimento" Cheese Black Angus Patty Melts

I just love a gooey patty melt and I added a quintessential southern sandwich spread to mine to create a melt-in-your-mouth burger.

Serves 
Makes 6 burgers
Ingredients 

Smoky "Pimento" Cheese Spread

  • 1/3 cup mayonnaise
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 cup shredded smoked cheddar cheese
  • 1 cup shredded smoked gouda cheese
  • 1/2 cup drained and chopped oil-packed sun-dried tomatoes

Caramelized Onion, Pepper, and Bacon Medley

  • 6 slices peppered bacon, chopped
  • 1 large Vidalia onion, chopped
  • 1 medium green bell pepper, chopped

Patties

  • 2 pounds ground Black Angus beef (may be labeled "Angus Beef" or "Certified Angus Beef")
  • 1/4 cup finely chopped Vidalia onion
  • 1/4 cup Sutter Home Cabernet Sauvignon
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons cracked black pepper
  • Vegetable oil for brushing on the grill rack
  • 12 crusty slices rye bread
Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the spread, in a large mixing bowl, stir together the mayonnaise, paprika, and salt until well blended. Stir in the cheeses and sun-dried tomatoes. Refrigerate until needed, but let come to room temperature before spreading on the bread.

To make the caramelized onion, pepper, and bacon medley, place the bacon in a 10-inch fire-proof skillet and place on the grill rack. Cook the bacon until crisp and done. Remove the bacon from the skillet with a slotted spoon and place on a paper-towel lined plate. Remove all but 2 tablespoons bacon grease from the skillet. Add the onion and pepper to the skillet, cover, and cook for 15 to 20 minutes or until the onions and peppers are caramelized, stirring occasionally. Add the bacon back to the onions and stir until combined. Remove from the heat and keep warm.

To make the patties, combine the beef, onion, wine, Worcestershire sauce, salt, and pepper in a large bowl. Handling the meat as little as possible, mix well. Form 6 equal portions and shape the portions into patties the same size as the bread.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5-7 minutes on each side for medium. Place the bread slices on the outer edges of the grill rack and toast on one side only. Remove and lay bread with toasted sides up.

Spread each slice with the cheese spread, then divide the onion, pepper, and bacon mixture on 6 of the slices, spreading evenly. Place 1 patty on each of 6 slices of bread that have the onion mixture on them. Place the remaining bread slices on top of the patties, cheese side down. Carefully place the burgers back on the outer edges of the grill rack and grill until the bread is toasted, then flip and toast on the other side. Remove from the grill and serve.

Comments 

Simplicity is best to me when it comes to burgers. I just love a gooey patty melt and I added a quintessential southern sandwich spread to mine to create a melt-in-your-mouth burger. The two smoked cheeses add depth of flavor, while the sun-dried tomatoes look like the traditional pimento peppers, but with that fabulous flavor only sun-dried tomatoes have. No patty melt is complete without caramelized onions, and I added green bell peppers and bacon to make it over-the-top tasty. I kept my patties simple, with classic burger flavorings such as wine and Worcestershire sauce and served it all up between two slices of toasted rye bread.