Pimento Cheese Stuffed Burgers
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1648
- Total Fat
- 136
- Saturated Fat
- 51
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 69
- Cholesterol
- 366
- Sodium
- 1483
- Total: 45 min
- Active: 45 min
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
Directions
- 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.
Cook’s Note
Stuffed patties can be made ahead and refrigerated until ready to use.