Southern Eats Burger
I was introduced to the deep South when I was 12 years old. Tons of new traditions and flavors I have experienced from living in Savannah, Georgia and Florida. I wanted to share a burger that celebrates some of the South’s unique flavor combinations and eats. My Southern Eats burger is a richly seasoned, chicken patty topped with melty pimento cheese, crispy leafy lettuce, grilled pineapple, fire roasted plum bbq sauce and mayo. If you have ever visited the South, then you know how we love pimento cheese and have probably tasted a pineapple and mayo sandwich! This burger is a wonderful mashup of all our Southern staples. Pair it with a chilled glass of Sutter Home’s Chardonnay and all you need is a rocking chair and a big white porch!
Southern Eats Burger
- 2 pounds of lean ground chicken breast
- 4 tbsp. Montreal seasoning
- 1 large Vidalia onion, grated
- 3 tbsp. hot sauce
- 1/2 cup yellow cornmeal
- 1/4 cup sweet potato, cooked and mashed (canned is ok)
- Pimento cheese, your favorite brand
- Preheat grill to 350 degrees.
- In a bowl place ground chicken and grate in a whole large Vidalia onion.
- Add in Montreal seasoning, hot sauce, cornmeal, and sweet potato.
- Gently combine with hands.
- Make into 6 patties and cook on prepared grill (sprayed with nonstick).
- Cook burgers about 7 minutes on each side until internal temperature reaches 165 degrees.
- Right before pulling burgers off of grill, place a large heaping helping of pimento cheese on top of burger and allow to sit on grill another minute.
Fire Roasted Plum BBQ Sauce
1 1/2 Cups ketchup
1 1/2 Cups brown sugar
1/2 Cup red wine vinegar
1/2 Cup water
1 Tablespoon worcestershire sauce
2 Tablespoons spicy mustard
1/2 Teaspoon onion powder
4 fresh plums, cut in half and grilled about 5 minutes.
salt to taste
- Grill plums about 5 minutes until tender and caramelized. Remove from grill and peel off peels.
- Place plums in a food processor or blender and puree.
- In a small saucepan add the ketchup, brown sugar, red wine vinegar, water, Worcestershire, mustard, onion powder, and plum puree and bring to a simmer. Season with salt and allow to simmer until thickened, about 5-7 minutes
- One whole pineapple, skinned and cored to make ring cuts
- Leafy lettuce
- Potato Buns
- Grill pineapple rings about 6 minutes on each side and remove from heat.
- Assemble burger by placing pimento cheese covered, cooked patty on bottom bun.
- Lay leafy lettuce followed by grilled pineapple.
- Generously smother with plum bbq sauce and mayo.
- Top with bun and enjoy!