|Fried Egg Burger with Pimento Cheese, Bacon, & Slow-Roasted Tomatoes with Parmesan Truffle Fries|
|About to be cut into...|
|Look at the glorious runny yolk!|
For the Pimento Cheese:
4oz Cream Cheese, Softened
¼t Garlic Powder, Pepper, & Paprika
2t Hot Sauce
2T Sweet Onion, Grated
8oz Pepper Jack Cheese, Shredded
8oz White Cheddar Cheese, Shredded
8oz Sharp Yellow Cheddar Cheese, Shredded
2 Roasted Red Peppers, Diced
½C Candied Jalapenos, Diced
For the Slow-Roasted Tomatoes:
8 Barely Ripe Roma Tomatoes, Cut into ¼inch Thick Slices
Salt & Pepper, To Taste
For the Burgers:
1 Burger Bun, Toasted
1 Burger Patty, Cooked to Your Preference
Prepared Pimento Cheese
Prepared Slow-Roasted Tomatoes
1 Fried Egg
2 Slices of Applewood Smoked Bacon
Directions:1. To Make the Pimento Cheese: In a big mixing bowl, mix together the cream cheese, mayo, garlic powder, pepper, paprika, & hot sauce. Separately, shred the three blocks of cheese and put in the bowl with the cream cheese & mayo mixture. (I use the second smallest shredding side because I like it more that way. It does take more time, but I think it's worth it. But you can do the cheese in the bigger shred if that's how you like your pimento cheese. Toss the mixture together until the mayo is covering all of the cheese. Add in the diced red peppers, grated onion, and candied jalapeno. Toss until it’s evenly incorporated. Refrigerate until ready to use.
2. For the Slow-Roasted Tomatoes: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.
3. To Assemble the Burgers: Melt the pimento cheese on top of the burger, and then stack the burger onto your toasted bun along with the slow-roasted tomatoes, Applewood smoked bacon, and fried egg. Serve with the Parmesan-Truffle Fries.
source: slow roasted tomatoes.