8ozpimento peppers or two roasted red bell peppersdiced and drained
⅓cupmayonnaise
3ozcream cheeseroom temperature
½tspkosher salt
½tspfresh cracked black pepper
½tspgarlic power
½tspsmoked paprika
½tspred pepper flakes
1tspWorcestershire sauce
Spicy Slaw
1½cupsgreen cabbagechopped
½cuppurple cabbagechopped
1cupfresh Italian flat leaf parsleyroughly chopped
1medium jalapeño,grated
1tspkosher salt
1½tspapple cider vinegar
Instructions
Light grill and set up for indirect cooking at a medium high heat: 285° - 300°F. Add one chunk of pecan wood to the hot coals. Alternatively, if using a gas grill, make an aluminum foil packet and fill with oak wood chips. Poke holes in the packet, and place above an active burger, allowing the chips to smolder.
While the grill is preheating, and clean smoke is being established, lightly season the patties with salt and pepper or seasoning of your choice.
Place the burgers on the grill grates over indirect heat. Close the grill lid, and allow the burgers to smoke for 15 minutes.
While the burgers are smoking, combine all ingredients for the pimento cheese into a large bowl, and set aside. In a separate bowl, mix together all ingredients for the slaw.
After 15 minutes, top each burger patty with the desired amount of pimento cheese. Close the grill lid and allow the cheese to melt for five minutes.
While the cheese is melting, place an equal portion of the slaw on the bottom of each bun.
Remove the burgers from the grill when they have reached desired doneness, as indicated by a reliable instant read thermometer, and place on the slaw dressed bottom buns. Dress the burgers with pickled red onions and crispy fried onions and serve hot.