Bobby Flay Pimento Cheese Burger Recipes
PIMENTO (RED PEPPER) CHEESE-BACON BURGERS
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine Hellmann's® or Best Foods® Real Mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
- 2. Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
- 3. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until
- cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
BOBBY FLAYS PIMENTO CHEESE FOR BURGERS
A Pimento Cheese Bobby intends to use on burgers. You might be lucky if it lasts that long. For the cheese I used a Wisconsin Extra sharp cheddar and a white New Zealand sharp cheddar. One jar of roasted red peppers rounded out the mix.
Provided by Chef James D
Categories High Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 307.9, Fat 25.4, SaturatedFat 12.9, Cholesterol 64.7, Sodium 748.6, Carbohydrate 6, Fiber 0.2, Sugar 1.6, Protein 14.4
BOBBY'S PIMENTO CHEESE
Courtesy of Paula Deen. I made this and took it to a family gathering and they gobbled it right up. They ate it on sandwiches, on crackers, with fritos and even as a topping on a grilled black bean burger.
Provided by Junebug
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Beat cream cheese until smooth and fluffy.
- Add rest of the ingredientss and mix well.
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- Whisk together the mayonnaise, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in a large bowl. Add the cheddar cheeses and roasted peppers, and gently fold until combined. Cover and refrigerate for at least 30 minutes.
- Form the meat into 4 uniform, fairly flat patties, each no thicker than 3/4 inch, and then make a deep depression in center of each with your thumb. Brush both sides with oil and season liberally with salt and black pepper. Grill until golden brown, slightly charred on both sides and cooked to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of the cheese mixture on top of each burger, close the cover and cook until cheese has just, melted, about 1 minute.
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