As a kid, one of the things I looked forward to each fall was the arrival of the West Tennessee State Fair, which was held in Madison, my home county. Like all fairs, this one was chock-full of good, greasy things to eat, but I happily skipped past the corn dogs, turkey legs, and pulled pig in favor of the juicy griddle-fried hamburgers that flew like hotcakes from a booth lined with long, low benches. I top my version with tangy, creamy Pimiento Cheese for extra Southern flavor. If you don’t have a griddle, a cast-iron skillet will work just fine.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
Divide the beef into 4 parts and shape into patties, 1/4 to 1/2 inch thick.
Step 3
Split the buns in half, spread with the butter, and place, cut side up, on a baking sheet. Set aside.
Step 4
Heat a griddle or cast-iron skillet over medium-high heat until just before the smoking point (see Know-how, page 147). Sprinkle both sides of each patty with salt and pepper to taste and cook for 3 to 4 minutes per side, or until cooked to the desired doneness. Place about 1 heaping tablespoon of the Pimiento Cheese on top of each patty, cover, and reduce the heat to low. Continue to cook for 1 to 2 minutes more, until the cheese melts. Remove the burgers from the skillet and place on a paper towel to drain. Let rest, loosely covered, for 3 to 4 minutes before serving.
Step 5
Meanwhile, place the buns under the broiler until lightly toasted; keep an eye on them, as this happens quickly. Arrange the burgers on the buns and serve warm with a variety of toppings, if desired.
On the Side
Step 6
These burgers wouldn’t be complete without a side of Quick Cucumber Pickles (page 287), Baked Butter Beans (page 237), and Fried Okra (page 250) or Crispy Fried Vidalia Onion Rings (page 246).
