I love to try new recipes especially when they involve a big cheeseburger. So when I found this pimento cheeseburger recipe in the Fixin’ to Eat: Southern Cooking for the Southern at Heart cookbook I couldn’t wait to try it. Now let me start by saying I made this with and without the cheese since I myself am lactose intolerant. For my no cheese version I just added a fried egg on top and a slice of veggie cheese. This burger the original recipe and no cheese recipe are amazingly delicious.
If you’d like to try this recipe or any of the many others in this book check it out here.
https://www.goodreads.com/book/show/37073441-fixin-to-eat
For the pimento
1/4 cup cream cheese at room temp
1/4 cup mayonnaise
1 teaspoon grated onion
1/4 teaspoon garlic powder
2-3 drops of Tabasco sauce
Pinch of salt
Pinch of black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1 cup shredded Monterey jack cheese
1 jar chopped pimento’s 4 oz drained
For the burger
20 oz ground beef round or chuck
Salt and pepper
2 cups leaf romaine lettuce
1 sliced tomato
4 slices of sweet onion
4 slices cooked thickly sliced bacon
4 hamburger buns, toasted ( butter buns recommended)
Cooking directions
- In a food processor mix cream cheese, mayonnaise, onion, garlic powder, Tabasco sauce, salt, and pepper until smooth.
- Add the shredded cheese and pimento pulse to combine. Do not over process.
- Transfer pimento cheese to a bowl and stir if needed.
- Cover and chill for at least 1 hour.
- You will have extra leftover keep it chilled and use it to make a tasty snack later.
For the burgers
- Shape beef into four 1/2 inch thick patties. Sprinkle patties with salt and pepper.
- Place patties on the grill oner medium, ash-covered coals. Grill, covered, 13-15 mins until 160°F turning occasionally.
- Place lettuce, tomato, onion, and burger on the bottom bun, top with bacon and two tablespoons of pimento cheese close with top of the bun.
Whimsysimsie 