[FTC Standard Disclosure] I received no direct compensation for this post; however, I have accepted two trips to the Certified Angus Beef® Brand Culinary Center this year.
I just ate the best burger last night - a pan-seared Certified Angus Beef® Brand burger on a toasted bun topped with sauteed onions, homemade pepper jack pimento cheese, and our home-cured bacon.
|This burger was cheesy, smoky, gooey, and slightly spicy from the poblano and pepper jack cheese. I would be thrilled to get this burger at a sports pub.|
Dinner was a last-minute thought process last night. Alexis was calling me from Food City and I just told her to buy "burger stuff." I wasn't sure what kind of burger I was going to make, burgers just sounded like a good idea.
When Alexis got home, she reminded me that we had a batch of Pepper Jack Pimento Cheese that we made earlier in the week. Naturally, we decided to make pimento cheese burgers.
|Digging in the freezer, Alexis found some home-cured Sorghum and Bourbon Bacon that we smoked a while back. The burgers just got upgraded.|
My set up for the cook was a large Big Green Egg filled with Tennessee hardwood lump charcoal lit in three places with a gas torch. I ran it with direct heat in the 400°f range for the bacon and onions. When I put the burgers on, I upped the temperature to 450°f.
|This Sorghum Bourbon Bacon is a recipe from my second book, The Offset Smoker Cookbook. That's cooking in a Lodge 8SK, a fantastic skillet for the grill. It is inexpensive, built like a tank and fits well inside an Egg or other 18" sized grill. Just take care of it, and you'll have a grill skillet for life.|