-
1
In the bowl of a stand mixer, combine the mascarpone, piquillo pepper puree, mayonnaise, 1 tablespoon salt, smoked paprika, and white pepper.
-
2
Mix on low speed until all of the ingredients are incorporated evenly.
-
3
Remove the bowl from the mixer and add the sharp Cheddar cheese, diced piquillo peppers, aged sharp Cheddar cheese, Parmesan cheese, and parsley to the bowl.
-
4
Mix by hand until evenly incorporated.
-
5
Adjust seasoning, if needed.
-
6
Place the cheese into a container and refrigerate for 1 day.
-
7
Lay the ground beef on top of a large sheet of plastic wrap.
-
8
Place another piece of plastic wrap on top of the beef.
-
9
Press the beef out to form a large square about 13 inches on all sides and about 3/4 to 1-inch thick.
-
10
Lay a piece of the pullman bread on top of the plastic and cut burgers slightly larger than the bread.
-
11
Cut a total of 4 burgers all the same size.
-
12
Remove the plastic on both sides of the meat and season with salt and pepper on both sides.
-
13
The burgers can be made and seasoned up to a day in advance.
-
14
Place a large cast iron skillet over high heat and allow it to heat about 4 to 5 minutes.
-
15
If you don't have one large enough for all the burgers use 2 skillets.
-
16
When the skillet is hot, reduce the heat to medium-high and add the burgers to the pan.
-
17
Cook on the first side for 3 to 4 minutes, or until it has a nice crust on the bottom.
-
18
Add the butter to the pan.
-
19
Flip the burgers over and cook for another 4 to 5 minutes.
-
20
Remove the burgers from the pan and keep warm.
-
21
Allow the meat to rest for 3 to 4 minutes.
-
22
Add the brioche and brown in the beef fat.
-
23
Add pimento cheese to the bread and allow it to melt while it is browning.
-
24
Add the rested burgers to the browned brioche top with the pimento cheese.
-
25
Cut the burgers in half and serve.
-
26
Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
27
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
