For the burgers:
- 1 pound ground sirloin
- 1 pound ground chuck
- Salt and pepper
- 2 tablespoons sweet paprika (a couple of palmfuls)
- 1/4 cup flat leaf parsley, finely chopped
- Extra virgin olive oil (EVOO), for drizzling
For the sauce:
- 3 tablespoons butter
- 1/4 cup white onion, minced
- 2 large cloves garlic, finely chopped
- 2 tablespoons flour
- 1 cup whole milk
- 2 cups loosely packed shredded yellow cheddar cheese
- 1 jar of pimientos (4 ounces), drained well, finely chopped
- 1 teaspoon Worcestershire sauce (eyeball the amount)
- A few dashes of hot sauce, to taste
- 4 burger rolls, split
- Deli pickles, halved lengthwise
- Fancy chips
Combine the meat with the salt, pepper, paprika and parsley. Form four large patties, making them thinner in the middle for even cooking and to counteract the bulging of the meat as it cooks. Drizzle the burgers with EVOO to coat.
Heat a large, cast iron skillet over medium-high heat. Cook the burgers for 8 minutes, turning once for medium-rare doneness and up to 12 minutes for medium-well.
In a medium size saucepot over medium to medium-low heat, melt the butter, then add onion and garlic and cook for 5 minutes. Add the flour and stir to combine. Add the milk and heat through for a minute, then melt the cheese into milk – the sauce will be very thick, barely spoonable. Add the pimientos, Worcestershire sauce and hot sauce and season with salt and pepper, to taste.
Serve the burgers on the buns with the pimiento cheese sauce on top and a pickle and chips alongside.