Pimento Cheese Burger
For the Burgers
- 1 1/2-2 pounds ground chuck
- 8 bacon strips
- lettuce, tomatoes, pickles & your favorite condiments
- salt and pepper to taste
- 4 slices Texas toast
For the Pimento Cheese
- 10 ounces grated sharp Cheddar cheese
- 8 ounces grated American cheese
- 4 ounces softened cream cheese
- 1/4 cup diced, jarred pimentos
- 3 tablespoons mayonnaise
- 2 teaspoons cayenne hot sauce
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
Divide ground chuck into 4 equal portions. Use a burger press or roll each portion into a ball and then press it into a flat, round patty.
In a large bowl, combine cheeses with pimentos, mayonnaise, hot sauce, chili powder and garlic salt. Set aside.
Preheat grill to 450°F.
Place bacon strips on top warming rack to cook over indirect heat. Cook bacon to desired doneness, 6 to 8 minutes.
Remove bacon and set aside.
Place burgers on hot grill grates. Cook burgers until internal temperature reaches 160°F on an instant read thermometer , 4 to 6 minutes per side.
Scoop 1/4 cup of pimento cheese on top of each burger. Close lid and cook for 30 seconds to melt the cheese.
Remove burgers from grill.
Place Texas toast slices on grates and grill for 15 seconds per side.
Assemble burgers on grilled Texas toast with lettuce, tomatoes and bacon.
Keep it Southern and serve with a side of Maple Bacon Grilled Potato Salad .
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