We’re gearing up for the Big Game this weekend by adding our favorite Northwest beers to the line-up. And what better accompaniment to a brew than a delicious Pimento Cheeseburger?”
We pulled this cult classic from our vault to share a unique, wildly delicious burger recipe from the beloved shuttered Trifecta restaurant in PDX. Add it to your menu and raise a glass, no matter which team you’re rooting for.
The Juicy Details: Portland’s Trifecta Tavern, once led by the renowned executive chef Rich Meyer alongside the expertise of Ken Forkish, had established itself as a burger authority. Their signature creation featured a blend of ground brisket and chuck, hand-pressed into a loose patty, then grilled over a wood fire and nestled between their house-made brioche bun, generously spread with pimento and special sauce.
The Burger: Pimento Double Cheeseburger
Recipe from Executive Chef Rich Meyer, formerly of Trifecta Tavern, Portland
Makes 1 8-ounce burger (2 4-ounce patties)
Ingredients
8 ounces brisket and chuck, or chuck only, divided into two
1 ½ cups white cheddar, grated
1 cup mayonnaise
1 Calabrian chili
½ cup Mama Lil’s pickled peppers
1 teaspoon garlic, chopped
Trifecta’s Special Sauce (recipe follows)
1 brioche bun, sliced
With your hands, gently work the meat to form two patties. Set aside.
For the pimento cheese, purée the cheddar, mayonnaise, chili and pickled peppers in food processor until combined. Add salt and pepper to taste and chopped garlic, purée for 10 seconds more. Makes about 1 pint.
Bring the grill to high. Season the patties as they hit the grilling surface with salt and freshly ground pepper. Cook the meat patties to desired doneness. Flip the patty, add 1 ounce of pimento cheese and remove from heat. Place sliced brioche bun on the grill, slice side down, until golden brown. Smear bottom bun with Special Sauce as well as the top bun. Stack the patties between the brioche halves and serve immediately.
Trifecta’s Special Sauce
Makes about 1 ½ cups
Ingredients:
1 cup mayonnaise
1 Calabrian chili, puréed
1 tablespoon ketchup
2 tablespoons dill pickle, minced
Salt and black pepper to taste
Sherry vinegar to taste (1 to 2 teaspoons)
In a bowl, mix all ingredients. Set aside.
Photo by Blue Rose Photography
