Pimento Cheese Stuffed Burgers

Pimento Cheese Stuffed Burgers

This burger stuffed with my homemade pimento cheese has us all 🤤🤤

  • Prep Time35 min
  • Cook Time10 min
  • Total Time45 min
  • Yield4 Servings
  • Cooking Method
    • Freezing or Refrigeration
    • Grill

Ingredients

Pimento Cheese:

  • 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

Sauce

  • 1/2 cup mayonnaise
  • A few dashes hot sauce
  • Dash Worcestershire
  • Pinch paprika
  • Kosher salt and freshly ground black pepper

Burgers

  • 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

Method

For the pimento cheese:

1

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.

2

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:

3

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:

4

Preheat a grill to medium heat.

5

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.)

6

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.

7

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.

Cook’s Note

Stuffed patties can be made ahead and refrigerated until ready to use.

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