Southern Pimento Cheese Burgers 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 BURGER

Steps:

• To make pimento cheese, combine cheeses, mayonnaise, cream cheese, pimentos, and cayenne pepper in a medium bowl and mix together well using a wooden spoon. Note: I use about 3/4 of the jar of pimentos, but you can use the whole jar if desired. Refrigerate until needed.
• Gently work the Worcestershire sauce, salt and pepper into the ground chuck. Shape into 4 or 5 patties, depending on how large you want them. Make a depression in the center of each patty. They will cook flatter and become less dome-shaped.
• Grill burgers on a grill or grill pan for about 4-6 minutes per side. About a minute or two short of ccoking time, top each burger with about 1/4 cup of pimento cheese to give it time to melt.
• To serve, place a leaf of lettuce on the bottom of a bun and top with burger.

SOUTHERN PIMENTO CHEESE BURGER BY HAROLD COHEN - ULTIMATE BURGER

Steps:

• MAKE 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.
• MAKE HONEY SLAW:.
• In a small mixing bowl, combine mayonnaise, honey, and cabbage; mix until well combined.
• COOK BACON:.
• 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. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
• MAKE PATTIES:.
• Preheat oven to 375 degrees Fahrenheit (for toasting buns).
• 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 4 equal portions and form into patties to fit the buns. Make an indentation in the middle of the top of each pattie to ensure even cooking.
• Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare.
• Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes at 375 degrees Fahrenheit. Also, place the plates that the burgers will be served on in the oven to heat.
• ASSEMBLE 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.
• Serve burgers on warm plates.

PIMENTO CHEESE BURGER

Steps:

• Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl.
• Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more.
• Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles.
• Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours.
• In a bowl, mix together the tempura powder and 1 cup ice water until smooth.
• Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain.

SOUTHERN PIMENTO CHEESE FROM HAROLD COHEN'S ULTIMATE BURGER

Steps:

• 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.
• Store in refrigerator until needed; it can be frozen. Bring to room temperature for serving for best taste and easy melting on hamburgers.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.