Southern Pimento Cheese Burgers Recipes

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.

Steps:

• For the pimiento cheese: Put the Cheddar, mayonnaise, pimientos, relish, onion powder, salt, pepper and hot sauce if using in a food processor and blend until smooth and creamy.
• For the burgers: Heat a griddle or cast-iron skillet over high heat.
• Mix the beef, garlic powder, onion powder, salt and pepper together in a bowl and form the mixture into 4 patties. Cook the patties on the hot griddle to the desired doneness. Butter the insides of the buns and season with salt. Toast on the griddle to golden brown.
• Smear the insides of the buns with a thick layer of the pimiento cheese. Top with the crispy bacon, a burger patty, a piece of Bibb lettuce and some pickles. Add a few dashes of hot sauce if desired.

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.

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.

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.

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.

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.

Steps:

• Preheat grill to medium-high.
• Process the cream cheese, mayonnaise, Cheddar and seasonings for the pimento cheese.
• Add pimentos; pulse to combine.
• Shape ground round or chuck into 8 (4 oz) portions on wax paper or parchment paper.
• Press each portion into a 4" patty using a fork, then season with salt and pepper.
• Top 4 patties with a slice of onion.
• Cover with remaining patties, seal edges with a fork, and season again.
• Grill burgers on an oiled grate for 4 minutes; flip and cook 2 minutes more.
• Spoon 1/4 cup pimento cheese on each burger; grill 2 minutes longer.
• Serve burgers on rolls that have been brushed with mayonnaise or Miracle Whip with bacon, lettuce and tomato.

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.

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.

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.