Pimento Cheese Burger Magnolia Days Recipes

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PIMENTO CHEESEBURGER



Pimento Cheeseburger image

The ever-popular double-patty burger gets the Southern treatment. Two thin grilled patties seasoned with Worcestershire sauce are topped with Cheddar, then nestled in a toasted potato bun with thin slices of sweet onion and a swipe of creamy pimento spread.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 medium sweet white onion, thinly sliced
1 1/2 pounds ground beef
2 tablespoons plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces cream cheese, at room temperature
One 4-ounce jar pimentos, drained and chopped
1/4 cup mayonnaise
Generous pinch cayenne pepper
Vegetable oil, for the grill grates
Eight slices Cheddar
4 potato hamburger buns, split
1/2 head iceberg lettuce leaves
Dill pickles, for serving
French fries, for serving

Steps:

  • Prepare a grill for medium-high heat.
  • Put the onions in a medium bowl and cover with ice water. Let the onions soak 10 minutes while you prep the patties and pimento sauce.
  • Combine the beef with 2 tablespoons of the Worcestershire sauce, 1 teaspoon salt and several grinds of black pepper in a medium bowl. Form the meat mixture into eight 3-ounce patties. A quick and easy way to do this is to divide the mixture into 8 piles. Place a pile on top of a deli container lid. Place the top of a second deli container lid against the pile, press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat mixture. Make a slight indentation in the middle of each patty with your thumb to keep the patty from shrinking as it cooks. Set aside.
  • Add the cream cheese, pimentos, mayonnaise, cayenne, 1/4 teaspoon salt and the remaining 1 teaspoon Worcestershire to a medium bowl and stir until well combined. Drain the onions and pat dry.
  • Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 3 minutes. Flip and grill until marked on the second side and slightly firm, about 2 minutes more for medium rare. Top each patty with 1 slice cheese, cover the grill and cook until melted, about 1 minute. Remove to a plate and let rest for a few minutes. Toast the buns cut-side down, 1 to 2 minutes.
  • Top each bottom bun with 2 burgers. Top the burgers with lettuce and the onions and spread the inside of the top buns with the pimento sauce. Top the burgers with the top buns and secure with a toothpick if desired. Serve with dill pickle and French fries.

PIMENTO CHEESE BURGER



Pimento Cheese Burger image

Provided by Food Network

Categories     main-dish

Time P1DT1h15m

Yield 60 burgers

Number Of Ingredients 23

1 pound American cheese, shredded
1 pound Monterey Jack cheese, shredded
1 pound Swiss cheese, shredded
4 cups mayonnaise
1 cup seeded and diced jalapeno
1 teaspoon sriracha
One 28-ounce can pimento peppers
Fine salt and black pepper
Sixty 4-ounce burger patties
Kosher salt
60 brioche hamburger buns, toasted
Fried Pickles, recipe follows
1 pound granulated sugar
13 ounces cider vinegar
13 ounces white vinegar
1 tablespoon peppercorns
1 tablespoon brown sugar
5 cloves garlic
1 jalapeno
Kosher salt
5 cucumbers, sliced thin
1 cup tempura powder, such as Kikkoman
Oil, for deep-frying

Steps:

  • Mix together the American cheese, Monterey Jack cheese, Swiss cheese, mayonnaise, jalapenos, sriracha, pimentos and 1 teaspoon salt and pepper in a large bowl.
  • Prepare a grill for high heat. Season the burger patties with kosher salt and pepper. Place the patties on the grill and cook, rotating two to three times, until the edges begin to sweat, 2 to 3 minutes. Flip the burgers and cook for 2 to 3 minutes more.
  • Place a 2-ounce scoop of the pimento cheese in the middle of the cooked burgers. Serve the burgers on toasted buns, garnished with Fried Pickles.
  • Add the granulated sugar, cider vinegar, white vinegar, peppercorns, brown sugar, garlic, jalapeno, 2 1/2 ounces salt and 1 cup water to a stockpot and bring to a boil. Lower the heat and simmer until the sugar and salt are dissolved, 10 minutes. Let cool to room temperature. Add the sliced cucumbers to the brine and refrigerate for 24 hours.
  • In a bowl, mix together the tempura powder and 1 cup ice water until smooth.
  • Fill a large heavy pot with 2 to 3 inches of oil and heat to 350 degrees F. Working in batches, dip the pickles in the tempura batter and then into the oil. Fry until golden brown. Transfer to a paper-towel-lined plate to drain.

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