Pimento Cheese Burger
A Southern-style burger topped with extra creamy and cheesy pimento cheese.
Servings: 4 -5
Ingredients
- 6 ounces shredded sharp Cheddar cheese
- 4 ounces shredded Monterey Jack cheese
- 3 tablespoons mayonnaise
- 3 tablespoons cream cheese, softened
- 1 (4-ounce) jar diced pimientos, may not need whole jar, drained well
- 1/8 teaspoon cayenne pepper
- 1.25 pounds ground chuck
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- red leaf lettuce
- 4 burger buns, toasted if desired
Instructions
- To make pimento cheese, combine cheeses, mayonnaise, cream cheese, pimentos, and cayenne pepper in a medium bowl and mix together well using a wooden spoon. Note: I use about 3/4 of the jar of pimentos, but you can use the whole jar if desired. Refrigerate until needed.
- Gently work the Worcestershire sauce, salt and pepper into the ground chuck. Shape into 4 or 5 patties, depending on how large you want them. Make a depression in the center of each patty. They will cook flatter and become less dome-shaped.
- Grill burgers on a grill or grill pan for about 4-6 minutes per side. About a minute or two short of cooking time, top each burger with about 1/4 cup of pimento cheese to give it time to melt.
- To serve, place a leaf of lettuce on the bottom of a bun and top with burger.
Notes
The pimento cheese can be made up to 5 days in advance and refrigerated until needed.
Nutrition
Calories: 879kcal | Carbohydrates: 26g | Protein: 47g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 1462mg | Potassium: 579mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1579IU | Vitamin C: 30mg | Calcium: 616mg | Iron: 5mg