One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.

Make stuffed burgers with white cheddar for your kids and pimento cheese for you. If you need to lie down, I totally get it.
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Well, hey, summer! Take off your shoes and stay awhile.

We've had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I'm actually excited to feel the yard start to dry out and not be so dang squishy. It's finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it's finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.

Oh, wait. I do that year-round. Never mind.

BUT! What I don't normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you've never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It's even better. Can't deal. Won't.

Except I totally do deal.

Let's make some before I weep myself into next season.

One Recipe, Two Meals: Stuffed Burgers
2 pounds ground beef
2 to 3 tablespoons shredded white cheddar cheese, divided
2 to 3 tablespoons  homemade or store-bought pimento cheese, divided
1 cup halved cherry tomatoes
1/2 cup parsley leaves
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Pinch of salt
4 burger buns, split and lightly toasted

For your adult relish, combine the cherry tomatoes, parsley leaves, minced garlic and olive oil in a small bowl. Season with a pinch of salt and toss everything together. You can do this ahead of time if you want and chill in the fridge.

Divide the ground beef into four patties. You can make the kid patties slightly smaller if you want — or they can have leftovers!

Press a dent in the center of each burger patty, then stuff the white cheddar inside two patties, and the pimento cheese inside the other two. Doing the best you can, fold the meat up and over the cheese, then lightly press to seal everything together.

Grill or sear the burger patties over medium-high heat, roughly 4 minutes per side. Remove and let rest a few minutes.

Serve the kid (white cheddar) burgers with apple wedges, chips or fries.

Serve the adult (pimento cheese!) burgers topped with the tomato-parsley relish. Devour as you see fit.

Follow Bev on her blog, Bev Cooks, if you think you can handle even more.

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