Pimento Cheese Fritter Burger Recipe (with Video)

For the jelly
1. Roughly chop the peppers and puree them in a food processor for 1 minute.
2. Add this to a medium size pot (~5 qts) along with the water, vinegar and pectin.
3. Bring to a rolling boil, stirring constantly.
4. Then add the sugar and bring back up to a rolling boil for exactly 4 minutes, stirring the entire time.
5. If it starts to bubble over, briefly remove from heat and skim off the foam.
6. After 4 minutes, remove from heat, skim off any foam and allow to cool for a few minutes.
7. Pour into glass jars and refrigerate for at least 4 hours.
For the pimento cheese
1. Mix together the cheddar, cream cheese, pimento peppers, mayo, hot sauce and black pepper in a bowl.
2. Mold the cheese into ~1/2 inch thick patties as large as your buns, place on a silicone sheet and freeze for at least 1 hour.
3. Refrigerate the rest of the pimento cheese.
For the breading
1. Take the pimento cheese patties out of the freezer.
2. Place the flour, eggs and bread crumbs in 3 separate containers.
3. Coat the cheese patties in flour, then in the beaten eggs, and then in the breadcrumbs.
4. Repeat the egg and breadcrumb coating.
5. Fry them in 350 degree F oil until deep golden brown (about 6-8 minutes).
6. Place on a paper towel lined plate and let cool for 5 minutes.
For the beef patties
1. Place a skillet on medium high heat and toast the buns.
2. Place 2 roughly 3 oz balls of beef in the skillet and smash with a spatula.
3. Season and cook for 1-2 minutes and then flip and repeat.
For the assembly
1. Mix the sour cream and chives together and spread on the bottom bun.
2. Top with the beef patties and pimento cheese fritter.
3. Smear a good amount of hot pepper jelly on the top bun.