I recently returned from a trip to Charleston, South Carolina, and pimento cheese was EVERYWHERE! Pimento cheese with flatbread, pimento cheese & fried green tomato sandwiches, pimento cheese deviled eggs, pimento cheese grits... and so on.
Considering I was born & raised in the good ole' Midwest, I didn't really have a clue what pimento cheese was. After some research (err... a short conversation with Siri on my iPhone), I learned it's pretty much a staple in the South. Pimento cheese is a dip/spread made with cheddar cheese, mayonnaise, pimentos (the little red bits inside green olives), and various seasonings.
While I didn't partake in any pimento cheese while on vacation, as soon as I saw this recipe for Pimento Cheeseburgers
, I knew it would be a winner. (And maybe it would make me feel like I was on vacation again, heh.)
are a twist on the classic hamburger - ground sirloin patties topped with tangy pimento cheese, which becomes the perfect topping as it melts on the grill. The cheese is jam-packed with flavor, and it gets bubbly on the grill, so it's the only condiment you need!
First, start with the pimento cheese. Combine fresh grated cheddar cheese, a little bit of mayo, diced pimentos, grated onion, Worcestershire sauce, salt, and pepper.
Mix it all up really well, and set aside.
[caption id="attachment_837" align="aligncenter" width="309"]
Try to avoid attacking it with crackers (or a spoon) because then you won't have enough for the burgers. Not that I have experience with this. Better yet, double the cheese recipe, and then you don't have to worry about it. ;)[/caption]
Once the cheese is done, make the burgers. Ground sirloin, onion, garlic, Worcestershire sauce, salt, and pepper.
Form the mixture into four patties, making an indentation in the center of each one. This helps the burgers to maintain a flat, circular shape while on the grill.
Grill the burgers as you usually would, and add a couple tablespoons-ful of the pimento cheese to each burger during the last couple minutes of cooking.
Once the burgers are done, remove them from the grill and let rest a few minutes so all the juices can settle.
Serve them up on toasted hamburger buns and you have one heck of a meal! We have already had these burgers
twice in two weeks, which is pretty much unheard of in this household. (I enjoy cooking too much to repeat meals, unless they are that
If you'd like to sample these burgers (along with some other blog recipes), make sure to stop by Rays Market
on South Cable Road (near LCC) here in Lima on Wednesday, August 8. I will be in the store from 10am - 12pm, preparing recipes and handing out samples. There will also be a Crazy 8 sale and the Ohio Grocers Association Best Bagger Contest, so lots of fun for everyone!
- For the pimento cheese topping
- 4-oz. sharp cheddar cheese, shredded
- 3 tablespoons mayonnaise (light is fine)
- 1 tablespoon diced pimentos
- 1 tablespoon grated onion
- ½ teaspoon Worcestershire sauce
- salt & pepper, to taste
- For the burgers
- 1½ lbs. ground sirloin
- 3 tablespoons finely chopped yellow onion
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- ¾ teaspoon freshly ground pepper
- 1-2 dashes Worcestershire sauce
- To serve
Heat a grill to medium-high. To make the pimento cheese, combine the cheese, mayonnaise, pimentos, onion, and Worcestershire in a bowl; stir until completely combined. Set aside.
To make the burger patties, combine the ground beef, onion, garlic, salt, pepper, and Worcestershire sauce in a large bowl. Gently knead together, being careful not to overwork. Form into four equal patties, indenting slightly in the center. Grill the burgers, turning once, until done to your liking. A couple of minutes before the burgers are finished cooking, add 2 tablespoons of the pimento cheese mixture and finish cooking so that the cheese melts on top. Remove from the grill and let rest about 5 minutes.
Serve on toasted burger buns and top with lettuce and tomato. Enjoy!
Source: Annie's Eats