From Cook's Country
Pimento Cheeseburgers start with a neon cheese spread—made with cheddar, chopped pimentos, mayonnaise, and, depending on whom you ask, onion, Worcestershire, olives, or hot sauce. Supermarket pimento cheese was simply not an option for this recipe. 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. A surprise dairy ingredient prevented the spread from sliding off the hot burger. Testers wanted more pimento cheese flavor in the burger, so we stuffed some inside. At first this was a messy mistake—the cheese quickly oozed out. Freezing the spread before stuffing and grilling was one part of the solution. We also needed to develop a way to encase the cheese within the patty.
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!
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