Feast Day of St. Lawrence

Lawrence was one of the seven deacons of Rome, who were martyred around 258 AD. The emperor had declared it illegal to be a christian and sought to have the church leaders executed and church property seized. After the Pope was executed they captured Lawrence, but he asked for three days to gather the churches treasures to turn over to the authorities. During those three days he gave everything away to the poor.

When the prefect came to the church to collect, he found nothing but the poor, the blind, and the lame. When asked where the treasure was Lawrence said that the poor were the treasure of the church and the church was richer than Rome.

The story goes that he was martyred by being burned alive on a gridiron (grill), and after being burned to a crisp on one side, he miraculously and defiantly called out, “flip me over I am well done on this side.”  It is no surprise that he is the patron saint of the poor, cooks, chefs, and comedians.  

To observe this feast day we are having hamburgers on the grill. We recommend grilling whatever sides you choose as well.  Grilled corn is a great side, as well as grilled pineapple, and even watermelon. To add a southern twist to our burgers, we are adding homemade pimento cheese both inside and on top of the burger. Yum!

Pictured Above: The Martyrdom of St Lawrence by Palma il Giovane (1550 – 1628); Oil on canvas; between 1581 – 1582; Height: 283 cm (111.4 in); Width: 490 cm (16 ft); Part of the collection at San Giacomo dell’Orio

Pimento Cheeseburger


1 1/2 lbs ground beef
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
Hamburger buns
1 1/2 cups shredded extra-sharp cheddar cheese
1/3 cup jarred pimentos, chopped
2 ounces cream cheese, softened
1/2 teaspoon dry mustard
1/8 tsp cayenne pepper
1 tablespoon mayonnaise


  1. For the pimento cheese: Mix 1 1/2 cups shredded cheddar cheese, 1/3 cup jarred pimentos, 2 oz cream cheese, 1/2 tsp dry mustard, and 1/8 tsp cayenne pepper in a bowl until well combined.
  2. Drop four 2-Tbsp portions of the pimento cheese mixture on a plate and flatten. Cover and freeze for 2 hours.
  3. Combine remaining pimento cheese mixture with 1 tablespoon mayonnaise, cover, and refrigerate until ready to use.
  4. Break the 1 1/2 lbs ground beef into small pieces in a large bowl. Add the 1 Tbsp Worcestershire sauce and combine with meat using your hands. Divide beef mixture into 8 equal portions.
  5. Encase each of the frozen pimento cheese disks with one portion of beef mixture to form a small burger patty. Mold a second portion of meat around each small patty and seal edges to fully encase the pimento cheese disk. Flatten patty desired size.
  6. Season patties with salt and pepper and cook over hot grill until desired doneness and temperature reached. Once the burgers are almost done, place some of the extra pimento cheese on the burgers and let melt. Toast buns on the grill slightly before serving.