Mayonnaise:
– 12 egg yolks
– 1 tablespoon lemon juice
– 4 cups sunflower oil
– 1/3 cup white vinegar
– salt and pepper to taste
Smoked Pimento Cheese:
– 3 pounds Real California cream cheese
– ¼ cup hot sauce
– 1-1/2 tablespoon salt
– 2-1/2 teaspoons jalapeno powder
– 2-1/2 teaspoons white pepper
– 2-1/2 teaspoons smoked paprika
– 2-1/2 teaspoons granulated garlic
– 2 cups fire roasted and smoked red peppers, chopped
– 1 cup pickled ramps, chopped*
– 6 quarts shredded Real California cheddar cheese, cold smoked for 1 hour**
Burgers and Garnish:
– ground beef brisket
– caramelized red onions
– toasted buns
– arugula
– butter pickles
To make mayonnaise, place eggs yolks and salt in stand mixer with whisk attachment. Whisk in lemon juice at high speed. Drizzle in oil, 2-3 tablespoons at a time until thick and emulsified. Whisk in vinegar and season to taste. Set aside.
To make smoked pimento cheese, beat cream cheese in stand mixer with paddle attachment until fluffy. Add 5 cups mayonnaise and blend until well mixed. Add hot sauce, salt, jalapeno powder, pepper, smoked paprika and granulated garlic and blend until well mixed. Fold in peppers, pickled ramps and smoked cheese.
For each serving, cook burger to desired doneness. Top with caramelized onions and 3 Tablespoons of smoked pimento cheese; place under broiler until cheese is melted. Place burger on bun, dress with arugula and bread and butter pickles.
*Substitute chopped bread and butter pickles when ramps are not in season
**Substitute smoked cheddar cheese if not smoking your own.
Recipe courtesy of Chef Steven Lingenfleter (Illegal Food, Atlanta, Georgia)
