Pimiento Cheese Burgers Recipes

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PIMENTO CHEESE STUFFED BURGERS



Pimento Cheese Stuffed Burgers image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimentos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
A few dashes hot sauce
Dash Worcestershire
Pinch paprika
Kosher salt and freshly ground black pepper
1 pound 80/20 ground beef
1 pound ground pork
2 tablespoons plain breadcrumbs
2 tablespoons Worcestershire sauce
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for oiling grill grates
4 hamburger buns, buttered and toasted
For serving: lettuce, sliced tomato, pickles, sliced red onion

Steps:

  • For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
  • Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.
  • For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.
  • For the burgers: Preheat a grill to medium heat.
  • Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use...snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.)
  • Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.
  • Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.

PIMIENTO-CHEESE BURGERS



Pimiento-Cheese Burgers image

The classic Southern mix of cheese, mayo, and pimientos brightens a basic burger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 9

1 jar (4 ounces) diced pimientos, drained
2 cups finely shredded Colby or cheddar (8 ounces)
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
Vegetable oil, for grilling
2 pounds ground beef chuck (80 percent lean), formed into 8 thin patties
Salt and pepper
8 hamburger buns
Toppings, such as mustard, onion, and tomato (optional)

Steps:

  • Stir together pimientos, cheese, mayonnaise, and chives. (To store, cover and refrigerate, up to 2 days.)
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium; during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill. Serve burgers on buns with desired toppings.

Nutrition Facts : Calories 422 g, Fat 21 g, Fiber 1 g, Protein 34 g, SaturatedFat 9 g

PIMIENTO CHEESE-BACON BURGER



Pimiento Cheese-Bacon Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise
1/2 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
1 cup drained and finely diced roasted red peppers
12 ounces extra-sharp white Cheddar, coarsely grated
12 ounces extra-sharp yellow Cheddar, coarsely grated
1 1/2 pounds ground chuck (80/20 percent)
2 tablespoons canola oil
4 hamburger buns, split and toasted
8 slices double-smoked bacon, cooked until crisp
4 slices Vidalia or other sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
Romaine lettuce leaves, optional

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.
  • Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
  • Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

PIMIENTO CHEESEBURGERS



Pimiento Cheeseburgers image

Provided by Fred Thompson

Categories     Father's Day     Backyard BBQ     Dinner     Lunch     Mayonnaise     Cheddar     Ground Beef     Hot Pepper     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 11

DIRECT HEAT
1 small white onion, grated
8 ounces sharp Cheddar cheese, grated
4 ounces mild Cheddar cheese, grated
1/2 cup good-quality mayonnaise (I prefer Duke's or JFG®)
One 2-ounce jar diced pimientos, drained
Freshly ground black pepper
2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
Kosher salt
6 hamburger buns, preferably onion flavored
Pickled jalapeño chile slices

Steps:

  • 1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.
  • 2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
  • 3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • 4. Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.

PIMENTO CHEESE BURGERS



Pimento Cheese Burgers image

These are outstanding! The recipe is for 16 burgers because I won't make them for just a few people as they are somewhat labor intensive. We also make the pimento spread for parties or just a great pimento cheese sandwich. i like mine on served on Onion Buns!

Provided by srooc1

Categories     Meat

Time 1h

Yield 16 Burgers, 16 serving(s)

Number Of Ingredients 20

4 cups shredded extra-sharp cheddar cheese, room temperature
1 1/3 cups shredded monterey jack cheese, room temperature
16 tablespoons mayonnaise, room temperature
8 tablespoons cream cheese, room temperature
8 ounces jarred diced pimento pepper, drained
4 tablespoons bread and butter pickle juice
2 tablespoons horseradish
4 teaspoons yellow mustard
1 teaspoon salt
1 teaspoon black pepper
8 tablespoons mayonnaise
4 tablespoons honey
5 cups shredded cabbage
32 slices thick-cut apple wood smoked bacon
5 lbs ground chuck
1 lb cured and smoked country ham, finely chopped (or chopped in a food processor)
1 teaspoon kosher salt
4 teaspoons fresh ground black pepper
16 large hamburger buns
4 1/2 ounces potato chips

Steps:

  • Preheat oven to 375 degrees F.
  • To prepare Pimento Cheese, in a medium mixing bowl, combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined. Refrigerate. (make at least 2 hours ahead of time).
  • To prepare Honey Slaw, in a small mixing bowl combine mayonnaise, honey, and cabbage; mix until well combined. Refrigerate.
  • Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the bacon fat from the pan.
  • To make the patties, combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into equal portions and form into patties to fit the buns.
  • Cook patties on a charcoal or gas grill until medium.
  • Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes.
  • To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese), place a thin layer of Honey Slaw. Top the slaw with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute.

PIMENTO CHEESE BURGER



Pimento Cheese Burger image

A yummy recipe adapted from Saveur magazine and tweeked just a little! If you make four small patties and put the cheese mixture in the middle and seal the top and bottom and cook it is different and pleasantly surprising to the diner. Either way, try this!

Provided by Sharon123

Categories     Cheese

Time 25m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 11

4 ounces sharp cheddar cheese, grated
3 tablespoons mayonnaise
1 tablespoon diced pimento
1 tablespoon grated onion
1/2 teaspoon Worcestershire sauce
kosher salt, and freshly ground
black pepper, to taste
1 1/2 lbs ground beef, formed into 4 medium size patties
4 hamburger buns, toasted
iceberg lettuce, for garnish
4 slices tomatoes, for garnish

Steps:

  • In a bowl, combine cheese, mayonnaise, pimentos, grated onion, and worcestershire; season with salt and pepper. Set pimento cheese aside.
  • Season patties with salt and pepper. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Or, as stated above, make four small patties and put the cheese mixture in the middle and seal the top and bottom and cook it.
  • Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare.
  • Spread 2 tablespoons pimento cheese over each burger; cover and let melt(if sealing cheese inside burger, omit this step). Serve burgers on buns with lettuce and tomato with your favorite condiments. Enjoy!

Nutrition Facts : Calories 648.8, Fat 40.5, SaturatedFat 17, Cholesterol 148.3, Sodium 581.1, Carbohydrate 25.6, Fiber 1.2, Sugar 4.3, Protein 43.1

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