Pimento Cheeseburger

The ever-popular double-patty burger gets the Southern treatment. Two thin grilled patties seasoned with Worcestershire sauce are topped with Cheddar, then nestled in a toasted potato bun with thin slices of sweet onion and a swipe of creamy pimento spread.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 medium sweet white onion, thinly sliced

1 1/2 pounds ground beef

2 tablespoons plus 1 teaspoon Worcestershire sauce, such as Lea & Perrins® The Original Worcestershire Sauce

Kosher salt and freshly ground black pepper

4 ounces cream cheese, at room temperature

One 4-ounce jar pimentos, drained and chopped

1/4 cup mayonnaise

Generous pinch cayenne pepper

Vegetable oil, for the grill grates

Eight slices Cheddar

4 potato hamburger buns, split

1/2 head iceberg lettuce leaves

Dill pickles, for serving

French fries, for serving

Directions

  1. Prepare a grill for medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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