The country's best chefs share knock-em-dead toppings guaranteed to raise your back garden burger gameMore
This fatty Louisiana mainstay cooks like bacon and tastes even better, says Jean-Paul Bourgeois, executive chef of Blue Smoke in New York City.
This article originally apepard on Esquire.com
With its bold mix of peppers, creole mustard, worcestershire sauce, and cheddar cheese, this pimento blend "melts really well and has a nice little zing to it," says Bourgeois. Grate the cheddar on a box grater or a food processor to help it melt faster.