Monday, May 27, 2013

Spicy Peppadew Bacon Cheese for Burgers

What's more American than a classic burger on the grill on Memorial Day? Not much. Unless you top it with that classic Southern delight, pimiento cheese!

Occasionally I develop a real craving for pimiento cheese and for the last couple of weeks, that's been the case. 

This time, instead of using traditional pimientos from the squat little Dromedary jar we all use, I had other plans. Pickled Peppadew peppers would make a nice little twist on the original recipe! If you haven't had Peppadews, they're about the size of a cherry tomato, slightly spicy and totally delicious. 

The vinegary-ness of the Peppadews countered the richness of cheese and mayo and bacon added a nice smoky, salty edge to the mixture. What a way to top our holiday burgers in style!

Spicy Peppadew Bacon Cheese for Burgers

  • 4 slices thick cut bacon, cooked crisp and chopped
  • 8 oz. cheddar cheese, shredded on medium disc of food processor
  • 1/3-1/2 c. jarred Peppadew peppers, chopped
  •  1/4 c. mayonaise
  • 2 T. onion, grated
  • 1/2 t. Kosher salt
  • a hefty grinding of black pepper

Add everything to a bowl, mix well and refrigerate until burgers are ready. Spoon the mixture on top of the burgers, add whatever other toppings you like - tomatoes, onions, lettuce, pickles - and serve.

NOTE: Have some of the cheese spread left over? Spread it on crackers! Yum. Have some peppadews left over from the jar? Stuff them with some of the cheese for an appetizer or stuff them with chicken or tuna salad - also for an appetizer. Be creative!

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