Thursday, September 29, 2011

Fried Egg Burger with Pimento Cheese, Bacon, & Slow-Roasted Tomatoes

Here's the burger that was served along with our Parmesan Truffle Fries. This burger has really got it all. It is a burger patty topped with melted pimento cheese, applewood smoked bacon, slow-roasted tomatoes, and a fried egg. I know it might sound bizarre to have an egg on top of a burger, but it's becoming quite the popular topping. And it is just so satisfying to cut into a burger and see that yolk running down the sides. I also love the slow-roasted tomatoes. They just have the most intense tomato flavor that cuts through all the creamy & hearty flavors. These tomatoes would go great on just about anything, so make a big batch because you'll want some more later. Fall is slowly but surely reaching Savannah, and I'm going to miss grillin' out burgers in our garden! So, make sure and enjoy this one :)
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
½C Mayo
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
Fresh Rosemary
Olive Oil
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

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.

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