Stovetop Pimento Cheeseburgers

From Cook's Country | June/July 2010

Why this recipe works:

Supermarket pimento cheese was simply not an option for our Stovetop Pimento Cheeseburgers. The packaged stuff was slimy and far too loose for the burgers. We knew we’d need extra-sharp cheddar cheese, chopped pimentos, and mayonnaise, but were surprised that only two additional ingredients… read more

Supermarket pimento cheese was simply not an option for our Stovetop Pimento Cheeseburgers. The packaged stuff was slimy and far too loose for the burgers. We knew we’d need extra-sharp cheddar cheese, chopped pimentos, and mayonnaise, but were surprised that only two additional ingredients were necessary to re-create the flavors of the secret recipe. Testers wanted more pimento cheese flavor in our Stovetop Pimento Cheeseburgers, so we stuffed some inside. At first this was a messy mistake—the cheese quickly oozed out. Freezing the spread before stuffing and cooking was one part of the solution. To prevent an oozing orange lava that burned from the first bite, we omitted the mayonnaise from the portion of pimento cheese reserved for inside the burgers, and let the cooked burgers rest for a full five minutes before serving.

less

Serves 4

Stick with the 85 percent lean ground beef here, since leaner meat is likely to dry out. Allow the cooked cheeseburgers to rest a full 5 minutes (tented with foil) before eating them or the hot, cheesy center will spurt out. Ouch!

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection