|2 servings||calories per servings 570||protein serving 34 g||carbs per serving 52 g||total fat per serving 28 g|
Your classic backyard cookout hamburgers, but escalated with the help of tangy pickles and spicy pimento cheese. The Angry Cukes pickles are made by Doux South, an artisan favorite of Atlanta, and the “Get Back Jack” Pimento Cheese, with jalapeño, is provided by Proper Pepper, a small-batch maker using only the “proper” recipe for the Southern staple. As if the pair of these toppings wasn’t enough, we add additional spice and savory flavor to the burger patties with our favorite Steak & Brisket Seasoning from Southern Links BBQ.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Trans Fat||1 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||1 g|
Heat grill to high, about 500° F. Split buns.
Season hamburger patties on all sides with Steak & Brisket Seasoning.
Place burger patties on grill. (You can also cook in a large sauté pan over medium-high heat, if you prefer). Sear, without disturbing, until bottom is well marked and browned, and juices start to bubble through top of patties, about 2 minutes.
Flip and continue cooking until browned on the other side, about 2 minutes more. Just before the burgers are finished, add hamburger buns to grill, cut side down, to lightly toast.
Spread bottom buns with 2 tablespoons each pimento cheese. Add a burger patty to each, and top each patty with 4 pickle slices. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...