Pimento Cheese Stuffed Burger
The key to this "juicy Lucy" style burger is using a quality handmade pimento cheese. Don't buy the processed orange goop from a store. If you can't buy fresh made, make you're own from own of the recipes on BigOven.Com. Don't worry if you get a little cheese leak during grilling, it adds to the appeal!
Yield: 6 Servings Ready in 45 minutes
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|2 1/2 poundGround beef; 80/20 mix|
|1/2 cupBread crumbs|
|1 tablespoonBlack pepper; ground|
|2 teaspoonKosher Salt|
|1 cloveGarlic; very finely minced|
|1/4 cupSteak sauce; (I prefer my Habanero steak sauce)|
|6 tablespoonPimento cheese; use a high quality or homemade spread|
|1 eaTomato; sliced|
|1 eaRed onion; sliced|
|6 leavesGreen leaf lettuce; rinsed and trimmed|
|6 eaHamburger rolls; King's Hawaiian brand if available|
Pimento Cheese Stuffed Burger Preparation
Mix the first 7 ingredients together in a large bowl, mixing thoroughly but try not to smash it all together. Divide into 12 even portions. Form each portion into a thin 4" patty.
Top 6 of the patties with 1 Tbsp each of the pimento cheese. This is not yucky store bought stuff. If you don't have access to quality handmade pimento cheese, make your own, it's easy.
Cap those six patties with the remaining 6 patties and seal the edges.
Put in the fridge for 30 minutes to allow the patties to firm up. This will help keep them from rupturing a cheese leak during the cooking.
Meanwhile, cook the bacon and preheat your grill to 450f.
Grill the burgers for 8 minutes, flipping and turning 90 degrees every 2 minutes.
Serve on toasted rolls with onion, lettuce and tomato.
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