Rapscallion Burger with Pimento Cheese - The Local Palate

Ingredients

• 8 ounces ground beef (80/20 is ideal)
• 1½ ounces Rapscallion pimento cheese
• Salt and pepper for seasoning
• Pan au lait bun (or brioche bun)
• 1 tablespoon Zatarain’s Creole mustard
• 2 slices tomato
• Bibb lettuce leaves
• 1 slice onion
• 2 strips thick-cut black pepper bacon, cooked
• 8 ounces extra sharp cheddar, grated
• 2 ounces goat cheese
• 3 ounces parmesan cheese, finely grated
• 1/2 cup Duke's mayonnaise
• 2 tablespoons minced onion
• 2 tablespoons minced shallot
• 2 tablespoons minced peppadew peppers
• 1 teaspoon no-salt barbecue spice blend or chicken rub
• 1 teaspoon pepper
• 1 tablespoon Crystal hot sauce
• 1 tablespoon Tabasco
• 1/2 teaspoon salt
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon sugar
• 1 teaspoon Zatarain’s Creole mustard
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• Recipe yields one quart.