Monday, April 3, 2017

Pine Top Pimento Cheeseburger

      On our way home we were stopped for a few days at the Scott AFB Fam Camp and the urge came once again to indulge in one of our favorite meals, grilled cheese.  Delicious any time of year, this can encompass a wide array of styles, flavors, and long as it's grilled cheese, usually accompanied by Tomato Soup.  Several years ago we toured the Tillamook Cheese Factory in Tillamook, OR.  This is one of the nation's best cheeses and can be found in stores throughout much of the country. They have an incredible website featuring many different recipes featuring their products, but by far our favorite is the Grilled Cheese Sandwich Page.  I should mention that the website provides recipes for any type of Burgers, Grilled Cheese, Mac n Cheese, Sandwich, Pie, Pizza, Salad, and even beverages.  There are 242 recipes in all.
      They feature 73 different grilled cheese recipes for just about any flavor, palate or taste buds seeking different that you can imagine.  We have made several of these and this is just one of our favorites.  We love the Texas Grilled Cheese, The BABS, Cheesy Mac n Rib Melt, Salami Olive n Eggs, and NY Pastrami Melt. 
      The recipe actually comes from the 'Burger Page'.  This page provides another 19 recipes for burgers.  I love different and this burger definitely qualifies.  The addition of a fried egg is a taste of home cooking. 
      Let's face it.......the burger is the key, from beef to spices to a burger the meat is everything.   Opinions on ground beef for burgers vary immensely, but I have found that fat provides flavor and juiciness.  In fact leaner beef, such as sirloin or round can actually be a bit dry and less flavorful when cooked.  Ground Chuck (80% beef, 20% fat), about 1/4 pound meets this requirement nicely.   Another tip for great burgers:  Add and massage (NOT knead) gently any spices you wish beforehand.  Meat is your baby, handle tenderly.  When frying.......just let it fry, depending on tastes, but DO NOT PRESS, this releases any juiciness you are trying to accumulate.  Flip once and repeat the cooking times depending.  A digital meat thermometer is very handy here. 

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side.
MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side.
MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side.

     The recipe includes their own recipe for Pimento Spread, but you can use commercial if it's easier.  Just be sure to add the appropriate heat via another ingredient.  I can easily list the entire recipe here, but it would just as easy (for you) to link directly to the website for everything.  It also allows for you to change/modify ingredients as you see fit for your tastes.  Besides, it opens the door to the other 241 Tillamook Cheese recipes!
      The recipe does call for Brioche Buns, but Sesame Seed Buns, Focaccia, Whole Wheat, Kaiser, or any other you prefer work just as well.  For the bacon........I love Wright's Applewood Smoked Bacon, thick cut and very adds just the right finish. 
      Be generous with the toppings; layer that burger as tall as you want  A long wooden skewer here is helpful.  This is delicious indulgence.  Of course, you can always add more HOT SAUCE as you wish.  I know I do.  This is a delicious, meaty, burger that will not disappoint.  In fact, it just might become your favorite. 
Photo courtesy of Tillamook Cheese

"I always say eat clean to stay fit; have a burger to stay sane" 
Gigi Hadid

WiFi courtesy of Verizon MiFi

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