Pimento Cheese Burger
The Pimento Cheese Juicy Lucy Burger stuffs bold pimento cheese inside a seasoned beef patty for a molten, flavor-packed result every time.
Calories per serving: 399kcal
Ingredients
- 16 ounce (453.59 g) Ground beef
- 1/2 teaspoon (0.49 teaspoon) *Mis' Rubin's Black Magic
- 1/2 cup (118.29 g) Pimento Cheese, or use the ingredients below
~~ -- Pimento Cheese -- ~~
- 4 ounce (113.4 g) Cheddar
2 tablespoon (1.97 tablespoon) Mayonnaise- 1/8 teaspoon (0.12 teaspoon) *Dry mustard
- 1/8 teaspoon (0.12 teaspoon) Worcestershire sauce
- 2 ounce (56.7 g) pimentos, with juice
~~ -- Topping -- ~~
- 4 (4) Hamburger Buns
- 1 tablespoon (0.99 tablespoon) Mayonnaise
- 1/4 cup (17.5 g) cabbage, sliced
Instructions
- Gather Ingredients
Pimento Cheese
- Grate the cheese in the food processor using the S blade then add the remaining ingredients and mix. You can also do this by hand using a box grater. See the Pimento Cheese recipe for more information.
Burgers
- Divide the beef into eight balls of 2 ounces each. Flatten the balls as much as possible.
- Put a spoonful of pimento cheese in center of 4 of the patties.
- Cover with the other patty. Crimp the edges.
- Sprinkle the tops and bottoms of each patty with Mis' Rubin's Black Magic.
- At the point you could put the burgers in the freezer and flash freeze them, then seal them for the future. Otherwise, refrigerate them for about 30 minutes.
Grill
- Heat a cast iron grill to over 500 °F (260 °C) , then spray lightly with olive oil to prevent sticking. Put the patties on the grill for 2 minutes, then do a half turn for a minute, then flip and cook for 2 minutes, and do another half turn. Use an instant-read thermometer to test for temperature.
Topping
- While the burgers are grilling, thinly slice the cabbage. If you have room on your grill, toast the buns.
- Spread mayonnaise on the bottom half of each bun. Put the patty on the bun, then top with pimento cheese and thinly sliced red cabbage. Top with the top bun and serve.
Notes
Take it further: Pimento cheese already has a smoky, Southern character. Put a light hickory or applewood smoke on the patty before the sear and it becomes something else entirely. Learn the full stovetop smoking method — Stovetop Smoking: 12 Easy Lessons.
Scan for full nutrition info and step-by-step photos.
