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.

　　

Ingredients

serves 4

　　1 1/2 pounds ground beef or ground chuck (85% lean, 15% fat)

　　4 hamburger buns, split in half

　　1 tablespoon unsalted butter, softened

　　Sea salt and freshly ground black pepper

　　1/2 cup Pimiento Cheese (page 18)

　　Toppings, such as lettuce, pickles, tomatoes, onions, mustard, mayonnaise, and ketchup (optional)

　　

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).

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.