Pimento Cheeseburger

By á-463

Stick with the 86 percent lean ground beef here, since leaner meat is likely to dry out. Allow the cooked cheeseburgers to rest a full 5 minutes (tented with foil) before eating them or the hot, cheesy center will spurt out. Ouch!

Ingredients

• 1 1/2 cups (about 6 ounces) extra-sharp cheddar cheese , grated fine
• 1/3 cup drained jarred pimentos , chopped fine
• 2 ounces cream cheese , softened
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1 tablespoon mayonnaise
• 1 1/2 pounds 85 percent lean ground beef (see note)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil

Preparation

Step 1

1. MAKE PIMENTO CHEESE Mix cheddar cheese, pimentos, cream cheese, mustard, and cayenne in bowl until well combined. Following photo 1, at left, drop four 2-tablespoon portions of pimento cheese mixture on plate and cover tightly in plastic wrap. Freeze until firm, at least 2 hours. Combine remaining pimento cheese with mayonnaise, cover with plastic, and refrigerate.

2. SHAPE PATTIES Combine beef, Worcestershire, salt, and pepper in large bowl and gently knead until well combined. Divide meat into 4 equal -portions. Following photos 2 and 3, mold each portion of meat around 1 portion of frozen cheese.

3. Heat vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well done, about 6 minutes.

4. TOP WITH CHEESE Distribute cheese-mayonnaise mixture evenly on top of burgers, cover, and cook until mixture is slightly melted, about 1 minute. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.