Saturday, January 22, 2011

Southern Burgers

We couldn't really decide what we wanted for dinner tonight, but I happened to have the homemade pimento cheese spread and vidalia-bacon mayo still in the refrigerator, so a burger instantly came to mind. We topped the burger with the pimento cheese and some candied bacon, while also spreading some of the vidalia-bacon mayo on each of the buns. It turned out fabulous! Yummmmm, I love me some southern food, and hopefully you will too! Enjoy :)

Southern Burger with Pimento Cheese & Candied Bacon 

For the Candied Bacon:
6 Strips of Bacon, Thick Cut
½C Brown Sugar
¼t Garlic Salt
Pinch of Cinnamon
½t Cajun Seasoning
½t Paprika
½t Ground Mustard

For the Burgers:
1 Burger Bun, Toasted
Pimento Cheese Spread*
Vidalia-Bacon Mayo*
3 Strips Candied Bacon
1 Ground Beef Burger Patty (80/20)
Salt & Pepper
Vegetable Oil

1. Preheat the oven to 450 and line a baking sheet with tin foil and spray with Pam. To make the candied bacon, mix all of the dry ingredients together in a large plastic bag, then put the slices of bacon in the bag, and shake until the bacon is completely covered with the seasonings. Bake in the oven for 10 minutes on each side or until the bacon is crispy. Set the candied bacon aside until the burger is ready to be assembled.
2. With the ground beef, form a burger patty big enough for your burger bun. Once formed, sprinkle each side with salt and pepper and cook on high heat in a sauté pan with a little bit of oil. Brown each side for about 2 minutes and put on a baking sheet. Spoon some pimento cheese on top of the burger and broil for 2 minutes.
3. Get your toasted burger bun and spread with the Vidalia-bacon mayo on each side. Next, place the burger with the melted pimento cheese down then top with the candied bacon and top bun.
4. Serve immediately with some French fries.
*These recipes I posted earlier on in the blog and I had extra around to put on the burger. Look back if you would like those recipes.

1 comment:

  1. What is the vidalia Bacon mayo recipe? Thanks