Burgers are just about the most perfect food. Stuff that same burger with pimento cheese and it soars to summer stardom. I always make up an extra batch and put in the freezer so I can pull them out and cook them for a quick, convenient supper.
Technique tip: Once you place the burger on the grill, do not bother, poke or prod it. Leave it alone and let it do its thing otherwise you will press out all the juices and scrape off all the caramelized crust.
Swap options: Stuff the burgers with Boursin cheese or jalapeño cream cheese.
- 2 cups shredded white cheddar cheese
- 1 cup mayonnaise, preferably Hellmann's
- 1/2 cup shredded Parmesan cheese
- 6 ounces roasted red peppers, diced
- 1/4 cup chopped pecans
- 1/4 cup green onions
- 1/4 teaspoon hot sauce, preferably Tabasco
- 1/4 teaspoon Creole seasoning, preferably Tony Chachere's
- 1/4 teaspoon Worcestershire sauce
- 1 egg, lightly beaten
- 1/4 cup chopped onion
- 2 tablespoons ketchup
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1¼ pounds ground beef
- 4 hamburger buns
- 8 bread and butter pickle slices
- 4 strips crisp bacon
For the pimento cheese:
In a bowl, mix together all the ingredients until well combined and set aside.
For the burgers:
1. Preheat grill to medium-high heat.
2. Gently mix together all the ingredients. Divide the meat mixture into 4 portions. Take each portion and separate and form into two thin patties.
3. Place 2 tablespoons of pimento cheese into center of the patties. Top with other patty, pressing the edges to seal.
4. Grill patties over low heat for 5-8 minutes per side. Remove from grill and let sit for 5 minutes.
Put on the bun, top with pickles, bacon and condiments of your choice.