0:00
- There's a big game coming up.
0:02
That means that you need some big time recipes.
0:05
And in the south, pimiento cheese, slider cheeseburgers,
0:09
all that goes together.
0:10
Welcome to "Big Game Week."
0:12
I'm making delicious southern pimiento cheese sliders today.
0:17
I'm gonna let you in on,
0:18
this is how I make burgers at my house
0:20
that people really enjoy.
0:21
And it's not really a whole lot to it,
0:23
it's only one thing that I do different.
0:27
I put raw onions in my hamburger.
0:29
So I'm gonna dice these up,
0:31
I don't want 'em too big, I don't want 'em too small.
0:34
It's just like everything we do around here,
0:36
it only has to be perfect.
0:38
So any way that you want to dice your onion,
0:41
I kind of cut mine a little bit smaller,
0:43
'cause I don't want huge chunks.
0:47
Then a little slice right here.
0:49
This raw burger cooks down,
0:51
the raw onion cooking down into your burger will put,
0:54
just this little bit of onion adds so much flavor.
0:58
And I've been doing it this way for a long time,
1:00
and I have fed a lot of people
1:02
that really love my cheeseburgers.
1:05
So we're gonna go with fresh onion.
1:08
Now, this is a 92 lean, 8% fat.
1:14
That's fine, I usually do 80/20,
1:16
it depends on what you're cooking
1:17
and what kind of recipes that you have going.
1:19
There's nothing wrong with us starting off the new year
1:22
with a little bit lighter ground beef.
1:25
And I'm gonna just, most of my proteins, y'all,
1:28
only get salt and pepper with our fresh onions.
1:33
And you wanna be careful here,
1:36
you do not want to overwork this.
1:38
So I don't wanna, you know, it can get too mushy,
1:41
I don't wanna break it down too much.
1:44
Just give it a good mixing.
1:46
Make sure that we get our onions on the inside.
1:50
Now, it depends on what kind of kids you got,
1:53
what kind of appetite you got, where you live,
1:56
or what you call a slider.
1:58
I'm gonna make four of these today.
2:01
This is, you know, my sliders are,
2:03
that looks suspiciously close to a regular cheeseburger.
2:06
- [Paula] I was gonna go, Jamie,
2:07
they need to fit on that bun.
2:09
- Yeah, well there's nothing wrong
2:10
with having more meat than bun.
2:12
So I'm gonna pat these out
2:14
a little bit flatter in the center.
2:17
I'm not gonna need any, lemme see.
2:22
I'm not gonna need any oil down on this pan
2:24
because this'll produce its own.
2:28
You know, I should have started with a bigger pan
2:35
If you got a grill outside,
2:36
I know some places of the country
2:37
are so freezing cold right now that you can't go outside.
2:41
So any way you want to do it, if you cook it inside,
2:44
make sure you've got a pan that you trust.
2:47
Turn your exhaust fan on.
2:48
If you've got a grill outside,
2:50
you can put 'em in your air fryer.
2:52
You can also do 'em in the oven if you'd like.
2:56
Any way you want to do 'em.
2:57
I've started doing my burgers on the smoker.
3:01
Smokers are so easy to use,
3:03
and I've really fallen in love with them.
3:05
So right now we've got our burgers going.
3:07
We're gonna put our sliders together when we come back.
3:11
Do y'all know my brother's pimiento cheese recipe?
3:14
You should. We'll talk about that when we get back.
3:17
All right, we're back and we're done, which is a good thing.
3:20
Big game starts soon. Our burgers are done.
3:23
It didn't take as long to cook the lean ones,
3:25
so it's a little, it's probably medium plus here.
3:28
Now, whatever y'all wanna do with your buns,
3:33
I put 'em in a little skillet with a little bit of butter.
3:37
I don't like 'em straight out of the package.
3:38
If you want to, it's another thing that I used to do,
3:41
as you build these, you could stick 'em back in the bag,
3:45
the plastic bag that your bread comes in, twist it up,
3:47
and let them steam inside of that bag
3:49
just to soften the bread up a little bit.
3:51
You can make these any way you want.
3:53
So, but for these three,
3:57
I'm gonna put these two up here,
3:59
'cause the star of the show is coming up.
4:01
Then I'll fix this one like the way that I like to eat it,
4:03
which is with a little bit of, I love butter lettuce.
4:07
Put a tomato on here. I like a pickle on mine too.
4:13
Next we're gonna add the pimiento cheese.
4:17
We're not doing Bobby's pimiento cheese in this video today,
4:21
but I'll tell you what it is, it's very easy.
4:23
You can take a shredded cheddar
4:26
and then his secret ingredient is cream cheese,
4:29
so a shredded cheddar with cream cheese.
4:32
And if you want to also use smoked Gouda,
4:35
I love smoked Gouda in there as well.
4:38
a couple of your favorite shredded cheeses,
4:40
mayonnaise, salt, pepper, shredded onion,
4:43
makes a very good pimiento cheese.
4:45
And once you get your pimiento cheese ready
4:47
and your burgers are done, look how awesome this is.
4:51
Pimiento cheese sliders, y'all.
4:54
Big game coming up in the next room. Whoa.
5:00
This pimiento cheese is also delicious
5:01
on ham or turkey sandwiches.
5:03
You can put it on any of your proteins,
5:06
but it goes really well on a burger.
5:13
We're not building any rockets around here, y'all,
5:15
we're just showing you a couple of different ways
5:18
that you can enjoy some of the favorite recipes
5:20
that you grew up with.
5:22
My mouth is watering. - [Paula] Beautiful foods
5:26
- And listen to Mom over there, she wants a burger.
5:28
Y'all ready? (Paula chuckling)
5:31
- [Paula] Look at that bite he takes. (laughs)
5:34
- Learned from the best. - [Paula] Uh-huh.
5:36
We don't take princess bites.
5:40
Very good, very simple. Perfect menu for the big game.
5:45
This is good food. I'm Jamie Dean.
5:46
We'll see y'all around the kitchen. Thanks, y'all, mm.
5:52
Hey, y'all, it's Paula Deen.
5:54
Now, if you enjoyed this video, be sure to like it
5:58
and click the subscribe button as well as the notification
6:02
bell to be alerted when I post a video.
6:05
Love and Best Dishes Y'all.
