Pimiento Cheeseburgers Recipes

PIMIENTO-CHEESE BURGERS

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.

PIMENTO CHEESE STUFFED BURGERS

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-BACON BURGER

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

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.

SPICY PIMIENTO CHEESEBURGER MACARONI

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add green onion whites and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are soft. Transfer to small bowl.
• In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in mustard, Worcestershire sauce, smoked paprika, red pepper and green onion mixture.
• Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
• Stir in pimientos and lemon juice. Stir in 1/2 cup of the cheese. Remove from heat; sprinkle top with remaining 1/2 cup cheese; cover and let stand 2 to 3 minutes or until cheese melts. Sprinkle with green onion greens and crumbled crackers.

PIMENTO CHEESEBURGER

Steps:

• Prepare a grill for medium-high heat.
• Put the onions in a medium bowl and cover with ice water. Let the onions soak 10 minutes while you prep the patties and pimento sauce.
• Combine the beef with 2 tablespoons of the Worcestershire sauce, 1 teaspoon salt and several grinds of black pepper in a medium bowl. Form the meat mixture into eight 3-ounce patties. A quick and easy way to do this is to divide the mixture into 8 piles. Place a pile on top of a deli container lid. Place the top of a second deli container lid against the pile, press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat mixture. Make a slight indentation in the middle of each patty with your thumb to keep the patty from shrinking as it cooks. Set aside.
• Add the cream cheese, pimentos, mayonnaise, cayenne, 1/4 teaspoon salt and the remaining 1 teaspoon Worcestershire to a medium bowl and stir until well combined. Drain the onions and pat dry.
• Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 3 minutes. Flip and grill until marked on the second side and slightly firm, about 2 minutes more for medium rare. Top each patty with 1 slice cheese, cover the grill and cook until melted, about 1 minute. Remove to a plate and let rest for a few minutes. Toast the buns cut-side down, 1 to 2 minutes.
• Top each bottom bun with 2 burgers. Top the burgers with lettuce and the onions and spread the inside of the top buns with the pimento sauce. Top the burgers with the top buns and secure with a toothpick if desired. Serve with dill pickle and French fries.