Pimento Cheeseburgers

By cserumga

- from Cook's Country Magazine, June/July 2010 p20

- makes 4 burgers

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

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

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!

1. MAKE PIMENTO CHEESE Mix cheddar cheese, pimentos, cream cheese, mustard, and cayenne in bowl until well combined. Following photo 1, below, 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. GRILL BURGERS Grill burgers, covered, over medium fire until well browned and cooked through, 6 to 8 minutes per side.

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.