Friday, June 21, 2013

Spicy Pimento Cheese Burger

Today is the first day of summer!  I think summer should always start on a Friday.  Don't you? 

To kick off the season, I wanted to grill burgers.  Pimento cheese burgers have been quite popular for the past few years and I have made them a few times.  Tonight I added a fire roasted jalapeno for a spicier version. 

Instead of one big 6 oz patty,  these burgers use a stack of thin burger patties with layers of bacon and spicy pimento cheese. 

Spicy Pimento Cheese Burger


Ingredients (3 burgers)
    For the pimento cheese
    • 4 oz sharp cheddar, shredded
    • 4 oz monterey jack cheese, shredded
    • 1/4 cup roasted red pepper, diced
    • 1 fire roasted jalapeno, peeled, seeded, and diced
    • 1/3 cup mayonnaise
    • 1 Tbsp diced green onion
    • 1/4 tsp BBQ rub
    • 1/8 tsp kosher salt
    • 1/8 tsp white pepper
    For the burgers
    • 1.2 lbs ground beef
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/8 tsp dried onion
    • 1/8 tsp dried minced garlic
    • 3 burger buns
    • 6 strips of bacon, cooked
    • lettuce
    1. Make the spicy pimento cheese: Mix all of the ingredients together, making sure it is well combined. Keep refrigerated.
    2. Preheat a charcoal grill to 450f.
    3. Mix the beef with the salt, pepper, garlic, and onion. Divide into 6 even balls (3 oz each) and form into thin patties.
    4. Grill the burgers until done, about 3 minutes per side.
    5. Toast buns.
    6. Top each bottom bun with lettuce, a burger, 2 slices bacon, another burger, and the spicy pimento cheese.
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    For more about how to fire roast chiles, here is my Grilling 101:  Fire Roasted Chiles.

    I like my pimento with texture.  If you like extra creamy, add cream cheese.

    This is the set up I like to use for my chimney starter.  A steam pan, an old grill rack, and the chimney.  It all stores in the steam pan when done. 

    Antibiotic free, hormone free.

    I added a few Kingsford Hickory Smokehouse briquets for extra flavor.  They are compressed wood that you toss on already lit coals for a burst of hickory or mesquite while grilling.

    There is just something "right" about grilling burgers on a late summer afternoon.

    I've always just done a very basic pimento cheese but the addition of the roasted jalapeno gave these burgers a zip.   This recipe makes more pimento than you will probably need.   I am going to use mine to stuff a few bacon wrapped jalapenos on the smoker.