May 21
Pimento-Cheese Burgers4 Comments

Dear husband, you are from the South, why have you never talked up the greatness of Pimento Cheese?!?! You have introduced me to your BBQ, your sweet tea, and Bojangles, but never once the deliciousness of this cheese concoction, shame on you! I have heard many other bloggers talk about the wonderfulness of it, but never really decided to give it a try until I saw these burgers in my newest Everyday Food magazine. Last week, I was in a total dinner rut. Maybe it was because it was hot, but I had no desire to cook or eat anything that was on the menu plan. I was depressed and thought for sure the future of the blog was dismal (if you know me in real life, I can be a teensy bit dramatic).

So when I saw this recipe, I ended up being super pumped about making them and then sharing them with you. I just made these babies on Friday and boy are they awesome. The burger itself is simple, just a seasoning of salt & pepper on top, but when topped off with the cheese, it turns into melty awesomeness. I had no intentions of sharing them this soon, but sometimes things need to be rearranged for certain recipes. I also thought that these would be a nice little change up in your burger routine for the upcoming holiday weekend. Oh and if you decide to not use up all of the cheese, we didn’t, it is just as amazing on top of some crackers. I have now seen the light of pimento cheese, and I am now really excited to try some of these recipes below. I know the Baked Tex-Mex one is at the top of my list!

Baked Tex-Mex Pimento Cheese– Pink Parsley
Pimento Cheese Macaroni and Cheese– Pink Parsley
Pimento Cheese Chicken Salad– Heat Oven to 350

Pimiento- Cheese Burgers
For the pimiento cheese:
1 jar (4 oz.) diced pimientos, drained (I found mine in the canned vegetable aisle)
2 cups finely shredded Colby or cheddar cheese
1/2 cup mayonnaise
2 tablespoons fresh chives

For the burgers:
2 pounds ground beef chuck
salt and pepper

What you’ll do:
In a small bowl, stir together pimientos, cheese, mayonnaise, and chives until fully combined. This can be covered, stored, and refrigerated for up to 2 days. Bring to room temperature before using.

Heat a grill or grill pan to medium-high. Clean and lightly oil the grill to prevent sticking. Form the ground beef chuck into 8 thin patties. Season them with salt and pepper. Grill for 4 minutes per side for medium. During the last minute of cooking, top each burger with about 3 tablespoons of the cheese mixture. Cover grill to allow the cheese to melt. Serve burgers on toasted buns with desired toppings.

Source: Everyday Food, June 2012

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4 Responses to Pimento-Cheese Burgers

  1. Katie says:

    I really wish I hadn’t seen this/ I NEED TO MAKE THIS ASAP.

  2. I love pimento cheese! I didn’t discover it until late in life, too, since I didn’t grow up in the South. Shame on your husband, though, for not letting you in on it sooner. It sounds wonderful with a burger. I can’t wait to try this!

  3. Chrissy says:

    I live in Georgia and Pimento Cheese is used like mayo around here. But Pimento Cheese on a Burger AWESOME !!!!

  4. TrixieJo302 says:

    Just a hint for ya – Pimento Cheese is the BOMB smeared on a stalk of celery for a snack or for little party appetizers. Oh, and filling up a halved jalapeno pepper that has had the seeds and veins removed is equally delish. Just saying (0=

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