Pimento Cheeseburger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1205
- Total Fat
- 86
- Saturated Fat
- 32
- Carbohydrates
- 53
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 54
- Cholesterol
- 215
- Sodium
- 1324
- Total: 25 min
- Active: 25 min
Ingredients
1 medium sweet white onion, thinly sliced
1 1/2 pounds ground beef
2 tablespoons plus 1 teaspoon 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
- 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.