The flavor was good, but these were difficult to cook. I had to put them back on the grill twice to cook them completely through. For the same flavor, and ease, I would just cook burgers as you normally would and top with a dollop of pimiento cheese once they're off the grill.
Pimiento Cheese-Stuffed Burgers
Photo: Beth Dreiling; Styling: Rose Nguyen
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Chill Time: 30 Minutes
- 2 pounds ground chuck
- 1 teaspoon freshly ground black pepper
- 1 1/3 cups prepared pimiento cheese, divided
- 1 teaspoon salt
- Hamburger buns
- Toppings: tomato slices, red onion slices, lettuce leaves, mustard, mayonnaise, ketchup
- 1. Combine ground beef and pepper in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; spoon 1 1/2 Tbsp. pimiento cheese in center of each of 4 patties. Top with remaining 4 patties; pressing edges to seal. Cover and chill at least 30 minutes. Sprinkle evenly with salt.
- 2. Grill, covered with grill lid, over medium-high heat (350° to 400°) for 7 to 8 minutes on each side or until beef is no longer pink. Serve on buns with desired toppings and remaining pimiento cheese.
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