I think this week will be a themed week here on the blog, and our theme this week will be – The South! I suppose I could exaggerate a bit and tell you I carefully planned this out, but in reality, I was perusing my to-blog list of recipes and found three that had this in common. I’ll be sharing two recipes from the United States Deep South, followed by one from the south of France! So, there may be a little bit of “one of these is not like the others,” but on the other hand, you know what they say: “the South is the same everywhere!”
Although I grew up with it, it’s only been recently that I’ve developed an appreciation for pimento cheese. Childhood Julie hated mayonnaise, so pimento cheese was persona non grata in my mouth. I’ve since come around, which is incredibly fortunate, because had I not, then I would’ve missed out on this insane burger!
This one is fairly rich and decadent, yes, but well worth it for your splurge day. It’s very simple to throw together, as a plus, and I’m really glad these are filling, because had they not been, I would have eaten two of them. Y’all enjoy now.
A quick recipe note: a major cheeseburger pet peeve of many is when the cheese is not completely melted. Don’t get too fussy about that with these burgers. Pimento cheese is not a melted cheese dish, so if it doesn’t melt all the way atop these burgers, it will not taste weird or have an off-putting texture at all.
Source: adapted from Barbecue Addiction by Bobby Flay:
1/3 cup mayonnaise
Kosher salt and black pepper
Pinch of cayenne
6 oz. sharp, yellow cheddar cheese, shredded
2 oz. jarred chopped pimentos, drained
1 ½ lbs. ground beef chuck
2 tbs canola oil, plus more for the grill grate
4 hamburger buns, split and toasted
8 slices of bacon, cooked until crisp
Whisk together the mayonnaise, salt, pepper, and cayenne. Add the cheese and pimentos and gently fold until combined. Cover and refrigerate for at least 30 minutes.
Heat your grill to high for direct heat grilling. Oil the grate.
For the meat into 4 evenly sized burger patties, and then make an indentation in the center of each with your thumb or forefinger. Brush both sides with canola oil, and season liberally with salt and pepper.
Place the burgers on the grill, not crowding them, and cook to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of pimento cheese on top of each burger and quickly spread it out with the back of the spoon. Cover, and cook 1 minute, until the cheese has just melted.
Remove the burgers from the grill and place each on the burger buns. Top the cheese with 2 slices of crispy bacon, then with the top bun. Serve immediately.