Bobby Flays Pimento Cheese For Burgers Recipes
BOBBY'S PIMENTO CHEESE
Courtesy of Paula Deen. I made this and took it to a family gathering and they gobbled it right up. They ate it on sandwiches, on crackers, with fritos and even as a topping on a grilled black bean burger.
Provided by Junebug
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Beat cream cheese until smooth and fluffy.
- Add rest of the ingredientss and mix well.
PIMIENTO CHEESE-BACON BURGER
Steps:
- Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
- Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
- Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.
BOBBY'S PIMENTO CHEESE
Homemade pimento cheese is a Southern staple found one every table at every event. Bobby's recipe calls for Paula Deen House Seasoning, mayo, cream cheese, pimentos and just a few more ingredients. The uses for this cheese ae endless.
Provided by Bobby Deen
Time 10m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.
BOBBY FLAYS PIMENTO CHEESE FOR BURGERS
A Pimento Cheese Bobby intends to use on burgers. You might be lucky if it lasts that long. For the cheese I used a Wisconsin Extra sharp cheddar and a white New Zealand sharp cheddar. One jar of roasted red peppers rounded out the mix.
Provided by Chef James D
Categories High Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 307.9, Fat 25.4, SaturatedFat 12.9, Cholesterol 64.7, Sodium 748.6, Carbohydrate 6, Fiber 0.2, Sugar 1.6, Protein 14.4
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- Whisk together the mayonnaise, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in a large bowl. Add the cheddar cheeses and roasted peppers, and gently fold until combined. Cover and refrigerate for at least 30 minutes.
- Form the meat into 4 uniform, fairly flat patties, each no thicker than 3/4 inch, and then make a deep depression in center of each with your thumb. Brush both sides with oil and season liberally with salt and black pepper. Grill until golden brown, slightly charred on both sides and cooked to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of the cheese mixture on top of each burger, close the cover and cook until cheese has just, melted, about 1 minute.
THE ONE CHEESE BOBBY FLAY WILL NEVER PUT ON HIS BURGER
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Estimated Reading Time 4 minsPublished 2020-07-01
- Go with 80/20 beef. Choosing chuck or sirloin beef that has a ratio of 80 percent beef and 20 percent fat is the key to making a super juicy and flavorful burger.
- Season the formed patties. Instead of mixing seasoning into the meat, Bobby always liberally sprinkles the patties with salt and freshly ground pepper before they hit the heat.
- Step away from the spatula. Once you've flipped the burger, resist the urge to press down on it with the spatula. You don't want those glorious juices to get smooshed out onto the griddle or grill — you want them in your burger!
- Choose your cheese wisely. After making and tasting thousands of burgers, Bobby has realized that there's one cheese that he really just does not want on his burger.
- Use a soft bun. "I like a soft bun for my burger because it becomes part of my burger," Bobby says. "If it's too firm, it's going to break the burger when you eat it."
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