About the Dish

Per Serving
Calories 540
Total Fat 28 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1230 mg
Total Carbohydrates 54 g
Dietary Fiber 3 g
Sugar 18 g
Protein 30 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Citrus Apple Cider

Dishes featuring a vinaigrette can be difficult to pair because the acidity can overwhelm the taste bud. The solution is simply to add some acid in the form of citrus to complement the vinaigrette instead of attempting to contrast the flavor. Consider an apple cider with added citrus for these pimento cheese burgers.

B. Nectar Slice of Life, Ferndale, Michigan

Sangiovese - Chianti Classico, Italy

The firm tannins of sangiovese will give enough structural support to take on the weight of the burger. Green tomatoes are tart, and it's important to match that acidity so the wine will taste fruitier. Chianti Classicos are high in acid and have tart sour cherry flavors that will complement the vinaigrette very nicely.

Selvapiana Chianti Classico, Italy


MISE EN PLACE • Halve tomato crosswise. • Thinly slice cucumber. • Discard pepper stems and seeds; dice flesh. • Split buns.
• Cut a slice from the thickest part of each tomato half for burgers. • Grate remaining tomato over a large bowl. Discard tomato skin.
To the tomato pulp, whisk in vinegar, 1 tablespoon olive oil, honey and 1/4 teaspoon kosher salt.
• In a bowl, combine beef and steak seasoning. • Shape into 2 patties, making them thinner in the center.
• Place a large skillet over medium-high heat. Add patties. Cook without disturbing until browned, about 2 minutes. • Flip, and cook until browned on the other side, about 2 minutes more. (Cook 1-2 minutes more per side for medium).
Toast buns as desired.
• Place 1 burger on each bottom bun. • Top with pimento cheese and a tomato slice. Close burgers.
To tomato vinaigrette, add greens, cucumber and peppers. Toss to coat.
Serve burgers with salad, and enjoy!