A delicious combination of a handful of comfort foods – two burger patties topped with crispy applewood smoked bacon, crushed BBQ chips, North Carolina slaw, and pimento cheese spread, served between a warm cinnamon roll.
A delicious combination of a handful of comfort foods – two burger patties topped with crispy applewood smoked bacon, crushed BBQ chips, North Carolina slaw, and pimento cheese spread, served between a warm cinnamon roll.
Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
NORTH CAROLINA SLAW
Mix the sweet onion vinaigrette, mayonnaise, cilantro, and celery seed until evenly mixed, then set aside.Place the cole slaw mix in bowl and fold in salt. Cover the cole slaw mix and salt with warm water, place the weight from the top on the mix to ensure everything is submerged. Let the mixture stand for 2-6 hours at room temp.Drain the water from the cole slaw mix, then fold in the dressing until evenly mixed. Place the cole slaw in the refrigerator for service.
PIMENTO CHEESE SPREAD
In a mixer, whip the cream cheese for 30 seconds. Add the mayonnaise, cilantro, and pimento, and whip for 20 seconds.Add the sharp and mild cheddar cheese mix until everything is combined.Adjust the flavor with the salt and cracked black pepper. Place in the refrigerator for service.
THE HOLY MOLY BURGER PROCEDURES
Season each steak burger on both sides and place on the grill or flat top. Cook each burger patty 3 minutes per side to reach 165° F. Cut the cinnamon roll in half and toast in the vertical toaster or flat top. Place the toasted sides of the bun up on the plate or packaging.Place the bacon on the bottom cinnamon roll.When burgers are cooked sandwich the pimento cheese in between patties and place on bacon.Place the cole slaw on the top burger patty.Place the crushed chips on the cole slaw. Top with the top of the cinnamon roll and serve.
