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Pimiento Cheeseburgers

Even folks in the South, where pimiento cheese is lovingly called the "pâté of the South," will give you a quizzical look when you mention this burger. I always thought its true home was around Columbia, South Carolina, and the lower upstate area. But then I saw a pimiento cheeseburger on the menu in a wonderful burger joint and restaurant called Litton's, in Knoxville, Tennessee, so I guess a good idea can cross state lines. So here's how to do it, complete with a little pimiento cheese recipe, but the burger's not bad even if you have to use a good-quality store-bought pimiento cheese.
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Photo by Ben Fink

Recipe information

  • Yield

    Makes 6

Ingredients

DIRECT HEAT

1

small white onion, grated

8

ounces sharp Cheddar cheese, grated

4

ounces mild Cheddar cheese, grated

1

/2 cup good-quality mayonnaise (I prefer Duke's or JFG®)

One 2-ounce jar diced pimientos, drained

Freshly ground black pepper

2

pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin

Kosher salt

6

hamburger buns, preferably onion flavored

Pickled jalapeño chile slices

Need to make a substitution?

Preparation

  1. Step 1

    1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.

    Step 2

    2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.

    Step 3

    3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

    Step 4

    4. Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.

Reprinted with permission from Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food by by Fred Thompson, (C) 2009, The Taunton Press
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