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Southern Charm Burger

Makes 8 1/2 lb burgers


For the Burger:

  • Approx 1 lb short rib
  • Approx 1 lb brisket
  • 2 lb chuck
  • Salt and pepper

Pimento Cheese:

  • 1 cup cream cheese
  • 2 cup shredded cheddar cheese
  • 6 tbsp pimentos
  • 2 tbsp hot sauce

Sautéed Onions

  • 1 large Vidalia onion sliced thin
  • olive oil for saute
  • salt/pepper to taste

Fried Green Tomatoes:

  • 3 large green tomatoes
  • 3 cups buttermilk
  • 2 cups yellow cornmeal
  • salt/pepper to taste
  • Thick Center Cut Bacon Slices cut in hlaf

Cajun Remoulade:

  • 1 cup mayo
  • 2 tbsp hot sauce
  • 2 tbsp horseradish
  • 2 tbsp pickle relish
  • 1/2 tsp cayenne

Texas Toast:

  • 16 slices Texas Toast toasted
  • 1/2 cup melted butter


  • pickled veggies/okra
  • butter lettuce


For remoulade:

  • Prepare remoulade by combining all sauce ingredients in a small bowl.
  • Place in a squeeze bottle and keep cool.

For pimento cheese:

  • Combine pimento cheese ingredients in a bowl and mix well.
  • Add to a small skillet and stir until melted.
  • Remove to a container, cover, and keep cool until ready to form burgers.

For fried green tomatoes:

  • Slice green tomatoes into thick slices (4-5 per tomato).
  • Place in a large bowl and cover with buttermilk. Chill.
  • Remove from fridge and dip each slice in seasoned cornmeal, pressing to coat.
  • Place on a plate until ready to fry.
  • Heat oil to 350 degrees in a deep cast iron pan on the grill.
  • Fry one or two at a time in oil.
  • Drain on paper towel lined plate and keep warm.

For the burger and toppings:

  • Cook onions with olive oil in a cast iron skillet on the grill over medium heat until softened.
  • Season with salt and pepper and remove from skillet. Keep warm.
  • Add bacon to the same skillet.
  • Cook until crispy on both sides.
  • Remove to a paper towel lined plate and keep warm. Drain grease.
  • Add burger meat to burger mold, fill center with a scoop of pimento cheese, and cover with meat to form a 1/2 burger patty.
  • Repeat with remaining meat.
  • Add 2 burgers at a time to the same skillet that the bacon was cooked in.
  • Cook on both sides until 160 degrees.
  • Finish on the grill grates to get a nice crust and grill marks.
  • Keep warm.
  • Melt butter in a small pan on the grill.
  • Brush butter on Texas toast slices.
  • Toast bread on the top
  • rack of the grill, for a minute or less on each side until lightly golden.
  • Remove from heat.
  • To plate: Place stuffed burger patty on a slice of toasted Texas toast, top with sauteed Vidalia onions, 2 pieces of crispy bacon, 1 large fried green tomato, and a healthy drizzle of remoulade on top of tomato.
  • Top with another toasted bread slice.
  • Cut in half diagonally and use toothpicks to hold together.
  • Top and garnish with pickled okra and other assorted pickled veggies and greens.