When I was in college, I worked as a waitress in a fancy sandwich shop, in a fancy mall (think Saks and Nieman Marcus), in St. Louis. I don’t remember much about it, except that wealthy people don’t tip very well and I got to eat huge cheddar cheese burgers on my break. The cheddar cheese was more like a spread and it was scooped out with a smallish sized ice cream scoop. So, you had this big round ball of cheddar cheese that got all melty as you smooshed it down.
It was amazing and wonderful. I’ve spent many an hour fondly remembering those burgers. I’m happy to say that I can toss those memories aside and replace them with this. This burger. It is the burger of my youth only better, much better. OMG. Why have I never made pimento cheese before? Why? This is now my cheeseburger. My cheeseburger forever and ever.
I changed the recipe a bit based on what I had on hand. I didn’t have any sour cream, so I substituted a little heavy cream. I also didn’t have a 2 oz jar of pimentos, so I used one roasted red bell pepper.
Pimento Cheese Burger
Adapted from Cuisine at Home Weeknight Grilling
1 cup sharp Cheddar Cheese, shredded
1/4 cup mayonnaise
2 oz. cream cheese
Salt and cayenne pepper to taste
1 jar sliced pimentos, drained (2 oz)
2 lbs ground beef
salt and pepper
Buns, lettuce, tomatoes for serving
Preheat grill to medium high.
In a food processor, combine the cheese, mayo, cream cheese and seasonings, and process until smooth. Add the pimentos and pulse to combine.
Shape the ground beef into 4 patties and season with salt and pepper.
Grill burgers on an oiled grate for 4 minutes, then flip them over and cook for 2 more minutes. Top with about 1/4 cup of the pimento cheese and grill for 2 more minutes.
Serve on a bun with lettuce and tomatoes.