Melt butter and add flour; cook for 1- 2 minutes. Add milk and simmer until it thickens. Add in cheddar by the handful and melt. Add pimientos and jalapeños. Season to taste with salt and cayenne and black pepper.For the Chow Chow:
Please all veggies and salt into a non-reactive dish and let sit overnight.
In a pot, bring vinegar, brown sugar and spices to a boil and simmer for 5 minutes. Drain veggies and add to the pot. Simmer for 10 minutes.For the Hock Stock:
Mix all together and simmer for 2 hours.
Take out ham hocks and pull meat off and reserve for collards.
Strain through a chinois.For the Collard Greens:
Place collards and stock in pot and simmer for a few hours until soft and broken down.
Add in at the end of cooking the reserved smoked hock meat.PUTTING IT ALL TOGETHER:
Cook off burgers until just cooked through, melt pimiento spread on each burger.
Toast white bun.
Place Chow Chow sauce on burger bun.
Place two 4oz patties on each bun then top with a bit of collards, onion and tomato.
Put on top bun and serve and enjoy.