Receta Pimento Cheese-Bacon Burger
When I build a burger, I like to make it a “how wide can you open your mouth” challenge. I love fully-loaded burgers with lettuce, tomato, onion, and cheese and the messier the better. If I don’t go through three or four napkins, I haven’t had the full hamburger experience. Often, eating burgers with my hands becomes a hopeless situation and I’m forced to grab a fork!
I’ve created a fully-loaded burger on steroids for today’s post. Pimento cheese, a southern staple spread, takes this burger to a whole new place and bacon and sauteed red onion perfectly compliment the cheese.
I’ve made 8 ounce patties for these burgers, but I realize that’s a man-sized serving. You can certainly make smaller patties if you have a smaller mouth and a smaller appetite and can’t handle my 3-inch burgers. Burgers are customizable so feel free to alter the ingredients to your taste.
We’re fortunate enough to have a couple more months of grilling weather in Atlanta so I thought I’d post one more grilled recipe. If cool weather is already making it to your area, you can use a grill pan for these burgers.
Pimento Cheese-Bacon Burger
Ingredients
- 8 ounces extra sharp cheddar cheese, grated
- 2 ounces goat cheese
- 2 ounces cream cheese
- 1/4 cup mayonnaise, plus additional for spreading
- 1 tablespoon grated onion
- 1 1/8 teaspoon salt, separated
- 1/8 teaspoon sugar
- Tabasco sauce to taste
- 1 4-ounce jar chopped pimento peppers
- 1 tablespoon extra virgin olive oil
- 1 large red onion, cut in half and thinly sliced
- 4 strips bacon
- 2 pounds ground chuck
- 1 teaspoon black pepper
- 4 hamburger buns
- Dijon mustard
- 4 green leaf lettuce leaves
- 1 large tomato, sliced
Instructions
1. In a medium bowl, combine cheddar cheese, goat cheese, cream cheese, 1/4 cup mayonnaise, onion, 1/8 teaspoon salt, sugar, tabasco, and pimento peppers using a fork.
2. Heat olive oil in a medium skillet over medium high heat. Transfer onion to skillet and saute for 4 to 5 minutes until wilted and browning. Toss regularly while sauteing.
3. Set onions aside and cook bacon in same skillet until brown and crispy. Drain on paper towel and break each slice in half.
4. Preheat gas grill or grill pan to medium high heat.
5. Combine ground chuck, 1 teaspoon salt, and pepper in a medium bowl. Do not overwork the meat. Divide into 4 portions and flatten. Make an indention in the center of each patty before cooking.
6. Grill patties for 3 to 4 minutes on each side until internal temperature reaches 130 degrees for medium rare or 140 degrees for medium. Remove patties and cover with aluminum foil for 5 minutes. While burgers are resting, place buns on grill for 45 seconds to 1 minute on each side. Watch carefully so you don't burn buns.
7. To assemble burgers, spread mayonnaise and mustard on each bun. Place lettuce leaves on bottom of each bun and top with a tomato slice. Top tomatoes with sauteed onions and burger patties. Add pimento cheese on top of burgers and top with bacon halves. Place bun tops on burgers and serve immediately.
2.5
http://www.southernboydishes.com/2014/09/23/pimento-cheese-bacon-burger/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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