Recipes PARK BAR’S HOT MESS BURGER

At Park Bar, the jalapeño rings used for the Hot Mess Burger get dipped in buttermilk, dredged in a blend of flour and Cajun blackened seasoning, then fried. This simplified version calls for roasting the jalapeños in the oven, a step that can be done while cooking the bacon. The “mess” part of the burger comes from melted jalapeño pimento cheese. Park Bar uses Wicked Pimina Cheese from Harvest Moon Cafe in Rome, Ga., but recommends as an alternative locally made Home Grown pimento cheese, which is available at Atlanta-area Kroger locations.

2 lbs. certified Angus ground beef Salt and pepper, to taste

8 slices pecan smoked thick-cut

bacon

2-3 fresh jalapeños, sliced into ¼-inch thick rings (about 20 rings) (de-seed for less spicy jalapeños)

8 oz. jalapeño pimento cheese,

divided

4 brioche hamburger buns (or substitute with egg burger buns) Pre-heat the oven to 400 degrees. Shape the ground beef into four 8-ounce patties. Season with salt and pepper. Refrigerate until ready to grill. Place bacon strips on a baking sheet lined with aluminum foil. Place jalapeño rings on a lightly greased sheet pan.

Cook the bacon in the oven 10-20 minutes, until it reaches desired crispness. During the last 5 minutes that the bacon is cooking, place the sheet with the jalapeño rings in the oven. Once bacon is done, transfer bacon strips to a paper-towel lined plate to absorb excess heat. Once the jalapeño rings have begun to wrinkle and turn brown, remove from heat and set aside.

Light grill and bring to high heat. Grill patties 3 to 4 minutes per side. About 1 minute before the patties are done, place a heaping spoonful (about 2 ounces) pimento cheese atop each patty. Remove patties from grill once the cheese has melted. Add the buns to the grill, and remove when toasted.

Place 4 to 5 cooked jalapeño rings on each of the bottom buns, then add the patty and top each with 2 slices bacon and the top bun. Serves 4.

Per serving: 1,097 calories (percent of calories from fat, 59), 64 grams protein, 46 grams carbohydrates, 1 gram fiber, 72 grams fat (45 grams saturated), 234 milligrams cholesterol, 1,214 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS