I took this from the Cuisin at home Magazine. This came out fantastic!
Makes 4 burgers
For the Pimiento Cheese: ***
2oz cream cheese
1/4 cup mayonnaise
1 cup sharp cheddar cheese (shredded)
1 jar sliced pimientos (2oz jar) drained
1 tsp Chipotle spice (we added this to give it a smokey flavor and some heat)
For the burgers:
2 lb ground chuck
4 Sliced onion (1/4" thick)
Server on:
4 Kaiser rools, split and toasted
12 Strips of thick sliced bacon (cooked)
Green leaf lettuce
Tomatoe slices
Preheat grill to med-high
Process the cream cheese, mayo, cheddar cheese and spices in a food processor. Add in pimientos pulse to combine.
Shape ground chuck into eight 4oz portions on wax paper. Press each portion into 4" patty using a fork, then season with salt/pepper. Top 4 patties with a slice of onion. Cover with remaining patties, seal edges with a fork and season again. Online video showing how to do this
Grill burges on a oiled grate for 4 minutes. Flip and cook for an additional 3 minutes. Spoon a 1/4 cup of Pimiento cheese and grill for another 2 minutes.
Serve on the rolls with bacon, lettuce and tomato.
Enjoy!
*** I would suggest trying it and adding more of whatever spice you like. As we did some chipotle, smoked paprikia and more pimientos.
After eating this burger we both agreed it would be good with ground lamb.
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